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Creamy Beef & Mushroom Cavatappi

Prep 15 min Cook 25 min Difficulty 3/5

Creamy beef and mushroom cavatappi: a 40-minute, family-friendly pasta with cheddar and cream. Simple steps, easy swaps, and make-ahead tips.

Why this recipe works

This creamy beef and mushroom cavatappi is a simple, hearty pasta perfect for weeknight dinners or casual family meals. It suits cooks who want a straightforward, comforting dish with easy ingredient swaps and clear steps.

Search intent: recipe / how to cook
  • beef cavatappi recipe
  • creamy mushroom pasta
  • easy weeknight pasta
  • cheddar beef pasta
  • one-pan pasta recipe

Key takeaways

Ready in ~40 minutes — weeknight friendly.
Finish pasta in the sauce for best texture.
Stores 3–4 days; reheat gently with extra liquid.

Recipe guide

This creamy beef and mushroom cavatappi is a simple, hearty pasta perfect for weeknight dinners or casual family meals. It suits cooks who want a straightforward, comforting dish with easy ingredient swaps and clear steps.

A comforting one-pan creamy beef and mushroom pasta ready in about 40 minutes.

  • Ready in ~40 minutes — weeknight friendly.
  • Finish pasta in the sauce for best texture.
  • Stores 3–4 days; reheat gently with extra liquid.

Ingredients

Ingredients (serves 4–6): 500 g beef mince, 250 g sliced mushrooms, 150 g grated cheddar, 350 g cavatappi, 1 tbsp olive oil, 1 medium onion (chopped), 2 cloves garlic (minced), 2 tbsp tomato paste, 200 ml beef stock, 100 ml double cream, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp butter, plus extra pasta water as needed.

Method

Cook pasta in salted boiling water until al dente; reserve ~100 ml pasta water and drain. Sauté onion in oil over medium-high heat until softened, add garlic for 30 seconds. Brown the beef, then add mushrooms and cook until they brown. Stir in tomato paste and cook 1–2 minutes, add beef stock and seasonings, then reduce heat. Pour in cream and simmer 3–4 minutes to thicken. Add pasta, toss with reserved water to adjust consistency, then stir in cheddar and butter until smooth. Rest 1–2 minutes and serve.

Tips & Variations

Tips: Don’t overcook the pasta—finish in the sauce for best texture. For deeper flavor, brown the beef well and deglaze with stock. Variations: add spinach at the end, a splash of white wine with the stock, or top with breadcrumbs and grill briefly.

Ingredients

  • 500 g beef mince
  • 250 g mushrooms sliced
  • 150 g cheddar cheese grated
  • 350 g cavatappi pasta
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 200 ml beef stock
  • 100 ml double cream
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter

Instructions

  1. Bring a large pot of salted water to a boil and cook cavatappi until al dente; drain, reserving about 100 ml pasta water.
  2. Heat olive oil in a large skillet over medium-high heat and add chopped onion; cook until softened.
  3. Add minced garlic and cook 30 seconds until fragrant.
  4. Push onion and garlic to the side, add beef mince and cook, breaking up, until browned and no longer pink.
  5. Stir in sliced mushrooms and cook until they release moisture and begin to brown.
  6. Add tomato paste and cook 1–2 minutes to deepen the flavor.
  7. Pour in beef stock, scrape up browned bits, and stir in dried oregano, salt, and black pepper.
  8. Reduce heat and pour in double cream; simmer gently 3–4 minutes until slightly thickened.
  9. If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
  10. Add cooked pasta to the skillet and toss to coat evenly in the sauce.
  11. Stir in grated cheddar and butter until melted and sauce is creamy and smooth.
  12. Taste and adjust seasoning, then remove from heat and let sit 1–2 minutes to thicken before serving.

FAQs

How long does leftover cavatappi last and how do I reheat it? Keeps 3–4 days in an airtight container in the fridge; reheat gently in a skillet with a splash of water or cream.
Can I substitute the beef or cheese? Use 400–500 g ground pork or turkey for a lighter option; swap cheddar for Parmesan or Gruyère for a different flavour.
How many does this recipe serve and can I scale it? Yes — double the recipe for 8–10, or halve it for 2–3. The listed quantities serve about 4–6 hungry portions.