Creamy Garlic Beef Rotini with Frozen Vegetables

Instructions

1. 1

   Bring a large pot of water to a boil. Add the dry rotini pasta and cook according to package directions until al dente.

2. 2

   During the last 3 to 4 minutes of pasta cooking, add the frozen broccoli cauliflower carrot blend to the boiling pasta water.

3. 3

   Drain the pasta and vegetables together, then set aside.

4. 4

   In a large skillet over medium heat, melt the margarine. Add the diced onion and cook for 2 to 3 minutes, until softened.

5. 5

   Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

6. 6

   Add the 93 percent lean ground beef to the skillet. Cook for 5 to 7 minutes, breaking it apart with a spoon, until browned and fully cooked.

7. 7

   Sprinkle the all-purpose flour over the beef mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.

8. 8

   Slowly pour in the low-sodium beef broth while stirring, then add the 1 percent milk and Dijon mustard. Stir until smooth and combined.

9. 9

   Simmer the sauce for 3 to 5 minutes, stirring often, until it thickens slightly.

10. 10

    Reduce the heat to low and stir in the shredded medium cheddar cheese until melted and creamy.

11. 11

    Add the cooked rotini and vegetables to the skillet. Toss everything together until evenly coated in the creamy garlic beef sauce.

12. 12

    Serve warm.