One Pot Cheesy Mushroom Spinach Beef Pasta
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
605 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
One Pot Cheesy Mushroom Spinach Beef Pasta
Description
One Pot Cheesy Mushroom Spinach Beef Pasta features a blend of ground beef cooked with mushrooms, onions, and garlic. Spinach is stirred in before adding milk and beef broth to create a flavorful cooking liquid. Egg noodles cook in this savory broth until tender, absorbing much of the liquid and flavor. The addition of mozzarella and Parmesan cheese enhances the dish with creamy and savory notes.
The method involves browning the vegetables and beef separately, then combining everything to simmer until the pasta is cooked. This step ensures a depth of flavor from the browned ingredients and a well-coated pasta. The spinach adds freshness and a mild earthiness.
This dish serves as a complete meal, pairing protein, vegetables, and pasta in one pot ideal for family dinners or meal prep. The sauce clings to the noodles, offering a comforting texture and taste.
To make gluten free, substitute noodles accordingly. Store leftovers refrigerated and reheat gently to maintain texture.
Ingredients
- 1 tablespoon butter or sub olive oil
- 8 ounces baby bella mushroom sliced
- ½ yellow onion sliced
- 3 cloves garlic minced
- 1 pound ground beef lean, 90% is good
- 1 spinach 5 oz bag, chopped or leave leaves as is
- 1 cup milk of choice, e.g. unsweetened almond milk
- 3 ½ cups beef broth low sodium, or chicken broth
- 10 ounces wide egg noodles uncooked
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
- In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
- Next, stir in the egg noodles and bring to a slight boil; you’ll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy. If, towards the end of cooking, you're finding that there isn't any liquid left, feel free to add an extra ½ cup of broth.
- Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.
Notes
- Use gluten free noodles to adapt for gluten intolerance.
- Store leftovers in an airtight container in the refrigerator up to 5 days and reheat in a microwave-safe dish.
- Ensure some liquid remains after pasta cooks so sauce stays creamy; add extra broth if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 605cal | 30% |
| Carbohydrates | 57.4g | 19% |
| Protein | 47.2g | 94% |
| Fat | 21.4g | 33% |
| Saturated Fat | 10.1g | 51% |
| Fiber | 4.5g | 18% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
