Creamy Mushroom Beef Pasta
Indulge in a delectable, vegetarian-friendly pasta dish without heavy cream. This recipe combines rich flavors of sautéed button mushrooms, seasoned ground beef, and a velvety sauce to create a creamy texture, leaving you satisfied and wanting more.
ingredients
- 8 oz pasta
- 1 lb ground beef
- 1 lb button mushrooms, sliced
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 tbsp butter
- 1 cup vegetable broth
- 1 cup milk
- 2 tbsp all-purpose flour
- ½ cup grated Parmesan cheese
- 2 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Cook the pasta according to package instructions, drain, and set aside.
- 2.
In a large skillet, melt the butter over medium heat. Add the garlic, onion, and mushrooms, then sauté until tender.
- 3.
Push the mushroom mixture to one side of the skillet and add the ground beef. Cook until browned and fully cooked, breaking it up into small pieces as it cooks.
- 4.
In the same skillet, sprinkle flour over the mixture and stir well to combine.
- 5.
Slowly pour in the vegetable broth while stirring continuously to prevent lumps from forming.
- 6.
Pour in the milk and stir until the mixture thickens into a creamy sauce.
- 7.
Add Parmesan cheese, dried thyme, salt, and pepper. Stir well to incorporate.
- 8.
Add the cooked pasta to the skillet and toss until everything is evenly coated.
- 9.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 10.
Serve the creamy mushroom beef pasta hot, garnished with fresh parsley.
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