This Creamy Beef Mushroom and Bowtie Pasta Will Make Your Family BEG For Seconds!
Creamy Beef, Mushroom, Onion and Bowtie Pasta
Things to know:
What can you put in pasta to make it creamy?
To make pasta creamy, add heavy cream, cream cheese, butter, mascarpone, ricotta, or shredded parmesan to the cooked pasta, ideally while reserving some starchy pasta water to emulsify the sauce. For a lighter option, blend cottage cheese with milk, or build a roux using flour and butter to create a thick white sauce.
How do you make creamy beef pasta?
Creamy beef pasta is a comforting, one-pot or quick-skillet meal featuring ground beef, pasta, and a rich sauce made with heavy cream, tomato sauce, and cheese (like cheddar or parmesan). Popular recipes include Italian-style herb mixtures, Cajun-seasoned versions, or homemade takes on cheesy “hamburger helper”.
What is the origin of Hamburger Helper?
Hamburger Helper was introduced by General Mills in December 1970 (nationally in 1971) to help families stretch one pound of ground beef into a meal for five during a period of soaring meat prices and economic instability. Developed under the Betty Crocker brand, it was a pioneering “one-pan” meal that gained instant popularity.
What are some fun facts about Hamburger Helper?
In 2005, Food Network rated it third on its list of “Top Five Fad Foods of 1970”. In 2013, the company shortened the brand’s name to just “Helper”. In 1977, Hamburger Helper introduced its mascot, “the Helping Hand” or “Lefty”—a four-fingered, left-hand white glove with a face on the palm and a red spherical nose.
What is the Bowtie pasta called?
Bowtie pasta is called Farfalle. The name means “butterflies” in Italian, as the pinched, bowtie-shaped pasta resembles a butterfly. It is a traditional pasta from Northern Italy, often used in salads, light sauces, and creamy dishes.
What is bowtie pasta best for?
Bowtie pasta (farfalle) is excellent for capturing chunky sauces, creamy dishes, and pasta salads due to its pinched, ridged shape that holds sauce well. Its durable, firm texture makes it ideal for pasta salads, light cream sauces, tomato-based sauces, and as a hearty addition to soups or stir-fries.
Ingredients:
2 lb ground beef (we used our home made aged ground beef)
1 medium onion, diced
8 oz sliced Baby Bella mushrooms
6 cloves garlic, minced
6 cups beef broth
2 cups heavy cream
4 cups bowtie pasta (farfalle)
1 cup shredded cheddar cheese
1 cup shredded Monty Jack cheese
1 T smoked paprika
1 T garlic powder (we used Spiceology’s Vampire Killer)
2 diced green onions for garnish
1. In a large Dutch oven over medium heat, cook the ground beef with the diced onion, mushrooms and minced garlic until beef is browned and onions are soft. Drain any excess fat. Season with salt, pepper, paprika, garlic powder and Tomatador.
2. Pour in beef broth and heavy cream, stirring to combine. Add bowtie pasta to the skillet and bring to a simmer.
3. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
4. Reduce heat to low, stir in shredded cheese, and mix until the cheese is melted and the sauce is creamy. Adjust seasoning as needed.
5. Serve hot, garnished with extra cheese or diced green onions if desired. ENJOY!
Equipment used:
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