Creamy Tomato Basil Beef Pasta
Indulge in a comforting bowl of Creamy Tomato Basil Beef Pasta, featuring tender slow-cooked beef simmered in a rich tomato basil sauce. Tossed with angel hair pasta and a medley of seasonal vegetables, this dish is enhanced with a creamy touch of soup for a satisfying low-fat meal. Perfect for any night of the week, this pasta dish is both wholesome and flavorful.
ingredients
- 1 pound stew meat (beef)
- 2 cups tomato basil spaghetti sauce (low sodium)
- 1 can (10.5 oz) Cream of Mushroom Soup (low sodium)
- 8 ounces angel hair pasta
- 1 cup zucchini, diced
- 1 cup spinach, chopped
- 1 cup carrots, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1/2 cup milk (dairy or non-dairy)
steps
- 1.
In a slow cooker, combine the stew meat, tomato basil spaghetti sauce, olive oil, garlic, and dried Italian herbs. Cook on low for 6-8 hours until the beef is tender.
- 2.
About 30 minutes before serving, cook the angel hair pasta according to package instructions. Drain and set aside.
- 3.
In the last 15 minutes of slow cooking, stir in the diced zucchini, chopped spinach, and sliced carrots into the beef mixture.
- 4.
Once the vegetables are tender, stir in the can of Cream of Mushroom Soup and milk, mixing well to create a creamy consistency.
- 5.
Gently fold in the cooked angel hair pasta, ensuring everything is evenly coated with the creamy sauce.
- 6.
Adjust salt and pepper to taste before serving warm.
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