Name: 30-Minute Ground Beef Pasta with Peas and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound short-cut pasta (rotini, penne, or shells); 2 pounds ground beef; 1 tablespoon olive oil; 1 large carrot, finely diced; 2 celery stalks, finely diced; 1 yellow onion, finely diced; 4 cloves garlic, minced; 3 tablespoons tomato paste; 2 cups low-sodium beef stock; 1¼ cups frozen peas; 2 teaspoons Italian seasoning; ½ teaspoon garlic powder; 1½ teaspoons kosher salt, plus more to taste; ½ teaspoon black pepper; 1 tablespoon Worcestershire sauce; ½ cup freshly grated Parmesan cheese, plus more for serving; ½–1 cup reserved pasta water, as needed

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This 30-minute ground beef pasta with peas and vegetables is one of those dependable dinners I turn to when I want something hearty, homemade, and easy to get on the table.

It’s made with ground beef, carrots, onion, celery, and sweet peas, all tossed with pasta in a light, savory sauce. I’ve recently updated the seasonings to give it a little more flavor while keeping everything simple and kid-friendly.

It’s filling, has plenty of vegetables, and comes together with ingredients I usually have on hand. My kind of dinner!

Hearty pasta dish with ground beef, peas, and diced vegetables served in a rustic bowl, perfect for a comforting meal.

Why This Pasta Is a Staple in Our House

Ground beef and pasta are two things my family never seems to get tired of, which makes dinner planning a whole lot easier!

Growing up in the Midwest, beef was always on the table. It’s still something I cook with all the time because it’s affordable, cooks quickly, and works with just about anything.

My kids love pasta nights (what kid doesn’t?), and I love that this recipe includes carrots, celery, onion, and peas. Even if a few vegetables get pushed around the plate, we’re making progress. Ha!

I also love how flexible this dinner is. Sometimes I’ll prepare the beef and vegetable sauce earlier in the day, then boil the pasta right before we’re ready to eat. It’s especially helpful when everyone seems to be eating at a different time.

If your family loves ground beef as much as mine, my One-Pot Ground Beef Taco Pasta is another easy dinner that makes great leftovers. It has a completely different flavor but is just as simple to prepare.

Why I Updated This Recipe

When I originally developed this recipe, I wanted to keep the ingredients and seasonings really simple, especially for kids. Ground beef, pasta, a few vegetables, and a light sauce. Nothing fancy!

But after seeing some of the ratings come in, I started wondering if I’d played it a little too safe with the seasonings. I hadn’t received specific feedback about what needed changing, but I felt the recipe could benefit from a little more flavor.

Because here’s the thing: kid-friendly food doesn’t have to be bland!

So I made a few adjustments to build a richer, more savory sauce without adding spice or making the recipe complicated.

Here’s what changed:

More tomato paste: I increased the amount from 2 to 3 tablespoons. It adds a deeper, richer flavor without turning this into a traditional tomato-based pasta sauce.
Italian seasoning and garlic powder: I replaced the dried basil with Italian seasoning and added garlic powder for a more rounded flavor.
Worcestershire sauce: Just a tablespoon adds a wonderful savory depth that complements the ground beef.
Parmesan cheese: Instead of only serving it on top, I added some directly to the pasta. It brings a little richness and helps tie everything together.
A little more salt: With two pounds of ground beef, a pound of pasta, and all those vegetables, the dish needed more seasoning.

I kept the original vegetables, pasta, and amount of beef stock the same because I still wanted this to be the easy family dinner I originally created.

The goal wasn’t to change the recipe completely, just to make the flavors work a little harder! I’m excited to share my kiddos approved! Simply deepening the flavor and increasing the seasoning made a positive difference in this beef and pea pasta recipe!

Hearty ground beef pasta with vegetables served in a black bowl, garnished with herbs, on a neutral table setting. Perfect comfort food for family dinners.

Simple Tips for Making the Best Ground Beef Pasta

Over the years, I’ve learned that a few small things can make a big difference when cooking ground beef and pasta.

Let the ground beef brown. Instead of cooking it just until it’s no longer pink, give it a chance to develop some golden-brown bits. That adds so much flavor! Since this recipe uses two pounds of beef, make sure you’re using a large skillet or Dutch oven.

Cook the tomato paste for a minute or two. Stirring it into the beef before adding the stock helps develop a richer flavor. It’s a small step that’s worth the extra minute.

Dice the vegetables small. I like to finely dice the carrots, celery, and onion so they soften quickly and mix right into the pasta. This also makes them a little less noticeable for picky eaters.

Save some pasta water. Before draining your pasta, scoop out about a cup of the cooking water. You might not need it, but adding a splash can help loosen the sauce and coat the pasta if it seems dry.

And here’s one of my favorite time-saving tricks: chop the vegetables earlier in the day and keep them in the refrigerator until you’re ready to cook. One less thing to do when dinner rolls around!

Ingredients and Instructions

These photos provide a quick visual overview. You can find the full ingredient measurements and detailed instructions in the printable recipe card below.

Assorted ingredients for ground beef pasta including ground beef, fusilli pasta, chopped celery, carrots, onions, garlic, tomato paste, red wine, and seasonings. — You’ll need ground beef, short-cut pasta, onion, carrots, celery, garlic, frozen peas, tomato paste, beef stock, Worcestershire sauce, Italian seasoning, garlic powder, salt, pepper, olive oil, and Parmesan cheese.

Vegetable stir-fry with chopped carrots, celery, and onions in a black cast iron skillet, ready for cooking. Perfect for healthy recipes, meal prep, or vegetarian dishes. — You’ll need ground beef, short-cut pasta, onion, carrots, celery, garlic, frozen peas, tomato paste, beef stock, Worcestershire sauce, Italian seasoning, garlic powder, salt, pepper, olive oil, and Parmesan cheese.

Make Ahead and Leftovers

This is one of those recipes that makes life a little easier when you know dinner is going to be hectic.

You can prepare the beef and vegetable sauce earlier in the day, refrigerate it, and then cook the pasta when you’re ready to eat. I prefer doing it this way because the pasta doesn’t have a chance to absorb all the sauce while sitting.

Leftovers are great for lunch the next day, too! Store them in an airtight container in the refrigerator for 3–4 days. When reheating, add a splash of beef stock or water to loosen everything up.

You can also freeze the beef and vegetable sauce separately for up to 3 months. Just make fresh pasta when you’re ready to serve it.

If you’re looking for another cozy ground beef dinner that makes delicious leftovers, try my 30-Minute One-Pot Lasagna Soup. It has all those familiar lasagna flavors without having to assemble an actual lasagna. Yes, please!

I hope you’ll give this updated ground beef pasta a try! I really do appreciate the ratings and feedback you leave on my recipes because they help me make them better.

If you make this recipe, please leave a star rating and comment below! I’d especially love to hear what you think of the updated seasonings and whether your family enjoyed it. Happy cooking!

Yield: 6 servings

30-Minute Ground Beef Pasta with Peas and Vegetables

4.0 Stars (5 Reviews)

This easy 30-minute ground beef pasta with peas and vegetables is a hearty, family-friendly dinner made with seasoned ground beef, tender pasta, carrots, celery, and sweet peas tossed in a light, savory sauce. Simple ingredients, plenty of flavor, and perfect for busy weeknights!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 pound short-cut pasta (rotini, penne, or shells)
2 pounds ground beef
1 tablespoon olive oil
1 large carrot, finely diced
2 celery stalks, finely diced
1 yellow onion, finely diced
4 cloves garlic, minced
3 tablespoons tomato paste
2 cups low-sodium beef stock
1¼ cups frozen peas
2 teaspoons Italian seasoning
½ teaspoon garlic powder
1½ teaspoons kosher salt, plus more to taste
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
½ cup freshly grated Parmesan cheese, plus more for serving
½–1 cup reserved pasta water, as needed

Instructions

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Add 1 pound short-cut pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup pasta water. Drain and set aside.
2. Sauté the vegetables. While the pasta cooks, heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium heat. Add 1 finely diced yellow onion, 1 finely diced carrot, and 2 finely diced celery stalks. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Brown the ground beef. Increase the heat to medium-high and add 2 pounds ground beef. Cook for 6–8 minutes, breaking the meat into small pieces as it cooks. Allow the beef to develop some golden-brown bits for extra flavor. If the pan is crowded, brown the beef in batches. Drain excess grease if needed.
4. Add the garlic and seasonings. Reduce the heat to medium. Stir in 4 minced garlic cloves, 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Cook for about 30 seconds, stirring frequently, until fragrant.
5. Build the sauce. Stir in 3 tablespoons tomato paste and cook for 1–2 minutes, allowing it to darken slightly and develop a richer flavor. Pour in 2 cups beef stock and 1 tablespoon Worcestershire sauce, scraping the bottom of the skillet to release any browned bits. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the flavors come together and the sauce reduces slightly.
6. Add the peas. Stir in 1¼ cups frozen peas and simmer for another 2–3 minutes, just until heated through.
7. Combine the pasta and sauce. Add the drained pasta to the skillet and toss until evenly coated. If needed, add a splash of reserved pasta water, starting with ¼ cup, to help the sauce coat the pasta. Add more only if the mixture seems dry.
8. Finish with Parmesan. Remove the skillet from the heat and stir in ½ cup freshly grated Parmesan cheese until incorporated. Taste and adjust the salt or pepper if needed. Serve warm with additional Parmesan cheese on top.

Notes

Finely dice the carrots, celery, and onion so they soften quickly and blend nicely into the sauce.

Cook the pasta al dente so it holds up well for leftovers.

This sauce freezes well, making it a great option for meal prep or doubling the recipe.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 727Total Fat: 35gSaturated Fat: 14gUnsaturated Fat: 22gCholesterol: 154mgSodium: 1361mgCarbohydrates: 41gFiber: 5gSugar: 6gProtein: 57g

Nutrition information is automatically calculated. Use as an approximation only.