Monday, August 2, 2010

Ground Beef and Mushroom Rotini Pasta Recipe

Recently, I wanted to make a "Hamburger Helper"-type dish for my family. We love mushrooms and beef together, so this recipe came about by putting our favorite things together into one dish. When served with a green vegetable on the side this is a delicious, complete meal.

Ground Beef and Mushroom Rotini Pasta Recipe

3/4 lb extra lean ground beef
1 package of whole mushrooms (8 oz.)
Olive oil
Salt and pepper
Shredded parmesan cheese (fresh)
2 cups brown rice rotini pasta (I use Mrs. Leepers Rice Vegetable Twist pasta)
1/4 cup of minced fresh chives (optional)

Wash, dry and slice the mushrooms. Wash, dry and mince a small handful of fresh chives.

Start a pot of water on High heat to boil for the rotini. When boiling, add the rotini and a dash of salt, and follow the package's cooking instructions.

Heat a large skillet, sprayed with non-stick cooking spray, to High heat. Add the mushrooms, drizzle a little olive oil over them, salt and pepper to taste, and cook them until the mushrooms are browned. When browned, move the mushrooms to a covered dish and set aside until the ground beef is done.

In the same skillet, on High heat, add the ground beef. Break the beef into medium pieces, salt and pepper to taste, and brown the ground beef. Drain off any fat. When the ground beef is browned and fully cooked, add the mushrooms back to the pan with the beef, mixing thoroughly. Turn the heat down to low. Drain the cooked pasta and add it to the skillet with the mushrooms and beef. Mix everything until well combined.

Plate up the ground beef and mushroom pasta and top it with shredded parmesan cheese and minced chives. Serve with a green vegetable on the side. Serves 2 adults (and one small child).

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