Beef Broth Pasta with Parmesan Recipe
This Beef Broth Pasta with Parmesan is a hearty and warming pasta dish that tastes like you have been cooking for hours but is ready in 20 minutes. The pasta is cooked like a risotto, slowly adding broth/stock until the pasta is tender, giving it great depth of flavor and an almost creamy texture. Garnished with plenty of parmesan this is Italian comfort at it’s very best. Add a side salad or some steamed veggies and some garlic bread for a quick family meal.
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- 2 1/2 cups beef broth
- 1 onion
- 2 tbsp butter
- 1 tsp olive oil
- 10 oz pasta - see note 1
- 1/3 cup freshly grated Parmesan cheese
- fresh parsley
Pour the beef broth into a small pan and bring it to a simmer. (see note 2)
Peel and finely chop the onion.
In a large pan, melt the butter and olive oil together over low heat.
Add the onion to the butter and cook, for about 5 minutes until the onion is soft.
Add the pasta and stir it well so it is coated in the onion butter.
Pour in about 1/2 cup of the beef broth and constantly stir until it has fully absorbed.
Continue stirring and adding the beef broth, 1/2 cup at a time until the pasta is al dente.
If you run out of broth then continue with boiling water.
Remove from heat and season generously with black pepper (you shouldn't need salt)
Serve garnished with parsley and plenty of grated parmesan.
- We used spiral pasta, but any tubular pasta will work. You want to ensure it is a sturdy shape as the constant stirring would break the edges off something like a farfalle or a rotini.
- Having the broth in another pan over a low heat means you are adding hot broth which will speed up the cooking process, but you can use cold broth straight from the carton, but this will take much longer.
Calories: 381kcal | Carbohydrates: 56g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 741mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg