Happy Thursday, friends!
Four years ago, I shared this photo and recipe with you…
…my BEEFY MUSHROOM PASTA is a staple recipe at our house! My mushroom loving kids cannot get enough! Even Smith, who typically prefers chicken, will request this pasta dish regularly.
Guys, it’s so easy. It reminds me of old school Hamburger Helper (which as a child of the 1990s, I have many fond memories of enjoying 😉 ).
The other night, I made it for the millionth time and snapped a pic…
…this was “my plate” and as you can see, we now don’t mix the pasta with the sauce so that those of us trying to eat more protein at their meals can get some pasta but way more beef. I thought it was worth sharing in case you need a super simple recipe this week too!
Easy, fast and family-friendly. That’s a winning combination!! xx
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Beefy Mushroom Pasta
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 1x
Description
A quick and easy supper for those nights when you’re short on time but want a hearty and delicious meal for your family.
Ingredients
- 1 pound of a short cut pasta (we use a g-free rotini)
- 2 pounds of ground beef
- Extra Virgin Olive Oil (EVOO)
- 1 red onion, chopped
- 2 pints of sliced cremini mushrooms
- salt and pepper
- 3 cloves garlic, chopped
- 1 cup beef stock
- ½ cup grated Parmesan cheese (plus a bit for garnishing)
- chopped sage to garnish
Instructions
- Bring a pot of water up to a boil. Drop your pasta and cook to al dente (about 6 minutes or so).
- Meanwhile in a large skillet over medium-high heat, brown up your ground beef until crumbly in a big drizzle of EVOO. Once browned and crumbly, add in your chopped red onion and your mushrooms and allow this to sauté. (Do not add your salt and pepper yet or it will take your mushrooms longer to brown.)
- Once your onions are tender and mushrooms are browned, add in your chopped garlic along with a big pinch of both salt and pepper. Let your garlic saute just about a minute and then whisk in your stock. Stir in your stock for just a minute to warm it up and then sprinkle in your Parm. Stir everything together.
- Drain your pasta and add the hot pasta to the beef and mushroom mixture. Stir all together and then you’re ready to plate. Sprinkle a big more Parm on each plate along with chopped sage.
Notes
We use a gluten-free pasta to make this a g-free meal. This meal is really easy to double as well!
lee ann vicary says
Divorced grandma – so I cut this in half and still have it for days. I love it and it warms up great for leftovers.
Mix and Match Mama says
YAY!!!! Thank you for sharing!!!!
Jaime says
Hi! Shay! Now that you’re not solely gluten green anymore I wanted to share one of our favorite air fryer dinner ideas! We coat chicken tenders in crushed goldfish and air fry them!
Mix and Match Mama says
Well how could that be bad?!
Diane Moore says
I made this last night (I used left over pot roast from my freezer) and it was delicious!! My husband and I both really liked it. Thanks again for all these recipes!!