Creamy Beef Rotini
This pasta recipe stretches your budget even further with a small portion of beef, and loads of vegetables! If you're looking for an all-in-one quick meal it doesn't get better than this.
Ingredients
- 4 cups cooked rotini noodles (equal to just over 10.5 ounces or 4 cups uncooked)
- 4 large garlic cloves (dice or slice. Use this method for prepping garlic)
- 1 cup yellow onion (diced)
- 1 tablespoon olive oil
- ½ pound lean ground beef
- 1 cup diced green bell pepper (or multi-colored)
For the Sauce
- 1 cup milk
- 1 ½ cup shredded smoked Gouda
- ½ cup low sodium vegetable broth
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
- freshly ground black pepper to taste
- ¾ teaspoon dried basil
- ½ teaspoon garlic powder
- 1 tablespoon flour
Instructions
- Start cooking the noodles before anything else. Cook until al dente.
- Prep all vegetables and combine ingredients for sauce in a separate bowl. Set aside.
- Heat a large skillet on medium heat with 1 tablespoon olive oil. Once hot add garlic, onion, and bell pepper. Sauté for about 3 minutes, then break apart ground beef into skillet. Cook for about 4-5 minutes.
- Add sauce and cheese, gently combine and cover skillet. Bring to a low simmer until sauce is thickened and cheese is melted (about 4 minutes). Stir while cooking to avoid sticking (use metal spatula if using cast iron).
- Add 4 cups cooked noodles to the skillet and gently combine. If you don’t have room in the skillet then you can transfer all ingredients to a large mixing bowl to combine.
- Top with red pepper flakes.