Best 6 Green Bean And Beef Pasta Supper Recipes

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Embark on a culinary journey with our Green Bean and Beef Pasta Supper, a delightful symphony of flavors that will tantalize your taste buds. This delectable dish features tender green beans, succulent beef, and a medley of herbs and spices, all harmoniously combined in a rich and savory sauce. Served over al dente pasta, this one-pot meal offers a perfect balance of textures and flavors.

In addition to the main recipe, we also present a vegetarian variation, catering to those with dietary preferences or seeking a meatless option. This equally delicious rendition swaps beef for hearty mushrooms, offering a umami-rich and satisfying experience.

Furthermore, we provide a step-by-step guide to making homemade pasta from scratch. Elevate your culinary skills and create your own fresh, flavorful pasta to elevate this dish to new heights.

Our Green Bean and Beef Pasta Supper is not only a culinary delight but also a breeze to prepare. With easy-to-follow instructions and readily available ingredients, this recipe promises a stress-free cooking experience.

So gather your ingredients, don your apron, and let's embark on a delightful culinary adventure with our Green Bean and Beef Pasta Supper.

Here are our top 6 tried and tested recipes!

BEEF PASTA AND GREEN BEANS



Beef Pasta and Green Beans image

Only five ingredients are needed (and one of them is hot water!) in this super-simple skillet Hamburger Helper® dinner mix family favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 5

1 pound lean ground beef
1 package Hamburger Helper™ beef pasta
3 2/3 cups hot water
2 cups frozen cut green beans
1/4 cup grated Parmesan cheese, if desired

Steps:

  • Brown beef in 10-inch skillet over medium-high heat, stirring occasionally; drain.
  • Stir in uncooked Pasta, Sauce Mix, hot water and beans. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until beans are tender.
  • Remove from heat; cover and let stand about 5 minutes or until sauce is as thick as you'd like, (sauce will thicken as it stands). Sprinkle with cheese.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 55 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 1/2 g

BEEF 'N' GREEN BEAN PIE



Beef 'n' Green Bean Pie image

This recipe is a family favorite and makes a wonderful Sunday night supper served with a salad.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 11

1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper, optional
1 can (8 ounces) tomato sauce
1 can (14-1/2 ounces) cut green beans, drained
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 tube (8 ounces) refrigerated crescent rolls
1 large egg
2 cups shredded cheddar cheese, divided
Paprika

Steps:

  • In a large skillet, cook beef, onion and green pepper if desired over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through. , Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. , In a large bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust. , Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 438 calories, Fat 26g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 1251mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA



Pasta With Green Beans and Almond Gremolata image

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup sliced almonds
Scant 1/3 cup finely chopped celery leaves or parsley leaves
1 tablespoon lemon zest (from 1 medium lemon), plus more for serving
1 garlic clove, grated
Kosher salt
1 pound gemelli, campanelle or cavatappi
3/4 pound string beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
4 tablespoons unsalted butter
1/4 cup grated Pecorino or Parmesan, plus more for serving
Kosher salt, to taste

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
  • Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
  • While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
  • Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams

MEXICAN BEEF & PASTA



Mexican Beef & Pasta image

Your family will love the hearty flavors of this skillet supper. You'll love that it's fast home cooking done light and chock-full of healthier ingredients. A must-try recipe! Top with crushed blue corn chips for extra crunch. -Christine Richardson, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

3 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
1 small onion, chopped
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chunky salsa
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons taco seasoning
1/2 cup reduced-fat sour cream
Crushed tortilla chips, optional

Steps:

  • Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

Nutrition Facts : Calories 305 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 737mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

PASTA WITH BEANS AND BEEF



Pasta with Beans and Beef image

Categories     Bean     Beef     Onion     Pasta     Tomato     Ground Beef     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 tablespoons olive oil
2 cups chopped onion
1 tablespoon chopped garlic
1 pound ground chuck or lean beef
3/4 teaspoon dried crushed red pepper
6 1/2 to 7 1/2 cups canned beef broth
1 15- to 16-ounce can kidney beans, drained
1 8- ounce can tomato sauce
1 pound small shell pasta or elbow macaroni

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté 5 minutes. Add meat and red pepper. Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. Mix in pasta. Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes. Season with salt and pepper.

SOUTHERN GROUND BEEF AND BEAN SKILLET



Southern Ground Beef and Bean Skillet image

Easy ground beef one-skillet dinner for a busy weeknight. Tasty, savory, and great with cornbread or home fries (frozen French fries work too).

Provided by Keri N Shelton

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 cup diced onion
1 cup diced green bell pepper
2 cloves garlic, minced
¼ cup medium salsa (such as Pace®)
½ tablespoon Greek seasoning (such as Cavender's®)
½ teaspoon ground black pepper
kosher salt to taste
1 (15 ounce) can Southwestern-style beans, undrained (such as Ranch Style®)

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 22.9 g, Cholesterol 71 mg, Fat 13.9 g, Fiber 7.4 g, Protein 26 g, SaturatedFat 5.4 g, Sodium 952.1 mg, Sugar 3.9 g

Tips and Conclusion

Tips:

  • For the best flavor, use fresh green beans. If you don't have fresh green beans, you can use frozen green beans, but be sure to thaw them before using.
  • When cooking the beef, be sure to brown it well. This will help to develop its flavor.
  • If you don't have Worcestershire sauce, you can substitute soy sauce or teriyaki sauce.
  • If you're using a slow cooker, cook the beef and green beans on low for 6-8 hours or on high for 3-4 hours.
  • Serve the green bean and beef pasta supper with a side of crusty bread or garlic bread.

Conclusion:

This green bean and beef pasta supper is a quick and easy meal that is perfect for a busy weeknight. It's also a great way to use up leftover beef. The beef and green beans are cooked in a flavorful sauce, and then served over pasta. This dish is sure to be a hit with the whole family.

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