Créé avec l’IA
Creamy Beef and Mushroom Pasta
40 min 439 kcal par portion Moyen
Ingrédients
4 Portions
- ground beef (90% lean)1 lb
- elbow pasta8 oz
- mushrooms, sliced1 cup
- sour cream0,5 cup
- diced tomatoes, drained15 oz
- garlic powder1 tsp
- onion powder1 tsp
- black pepper0,5 tsp
- salt0,5 tsp
Instructions
- 1
Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
- 3
Add the sliced mushrooms to the skillet with the beef. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are softened.
- 4
Stir in the drained diced tomatoes, garlic powder, onion powder, black pepper, and salt. Cook for another 2-3 minutes to combine the flavors.
- 5
Reduce the heat to low. Add the cooked pasta to the skillet and stir to combine.
- 6
Gently fold in the sour cream until the sauce is creamy and everything is well mixed. Heat for 1-2 minutes, but do not let it boil.
- 7
Taste and adjust seasoning if needed. Serve hot and enjoy your Creamy Beef and Mushroom Pasta!
