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Mushroom Spinach Beef Pasta

Creamy Mushroom Spinach Beef Pasta in One Pot Bliss

This Mushroom Spinach Beef Pasta combines savory flavors and creamy textures, making it an irresistible dinner choice perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 tablespoons Butter or Olive Oil Fat for sautéing vegetables; substitute with olive oil for a lighter option.
  • 10 oz Wide Egg Noodles, uncooked Main starch component; can substitute with gluten-free pasta if preferred.
  • 3.5 cups Low Sodium Beef or Chicken Broth Aids in cooking the pasta while adding flavor; chicken broth can replace beef broth.
For the Filling
  • 1 lb Lean Ground Beef, 90% lean Primary protein source; can swap with turkey or chicken for a leaner dish.
  • 8 oz Baby Bella Mushrooms Adds earthy flavor and texture; can be replaced with white mushrooms or portobellos if desired.
  • 5 oz Spinach, chopped Freshness and nutrition booster; fresh spinach can also be used (3-4 cups).
  • 0.5 Yellow Onion, sliced Provides sweetness and depth to the dish; any onion type works here.
  • 3 cloves Garlic, minced Enhances the aromatic flavor; can substitute with garlic powder if fresh is unavailable.
For the Creamy Sauce
  • 1 cup Milk Unsweetened almond milk works well; substitute with any plant-based milk for a dairy-free option.
  • 1 cup Shredded Mozzarella Cheese Provides creaminess and melting texture; experiment with different cheeses for varied flavor.
  • 0.5 cup Parmesan Cheese Adds a tangy flavor; use vegan Parmesan for a dairy-free version.
  • Salt Essential for seasoning to taste.
  • Pepper Essential for seasoning to taste.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter or olive oil over medium heat. Add 8 ounces of sliced baby bella mushrooms and half a sliced yellow onion. Sauté for 5-7 minutes, stirring occasionally until the mushrooms are browned and onions are translucent.
  2. Stir in 3 minced garlic cloves and cook for about 30 seconds. Then add 1 pound of lean ground beef. Cook for 5-7 minutes until the beef is browned and fully cooked.
  3. Fold in a 5-ounce bag of chopped spinach into the pot, stirring until the spinach begins to wilt.
  4. Pour in 1 cup of milk and 3.5 cups of low sodium beef broth. Increase the heat slightly and bring the mixture to a gentle simmer.
  5. Add 10 ounces of uncooked wide egg noodles to the pot. Cover and let it simmer for 10-12 minutes, stirring occasionally.
  6. Reduce the heat to low. Stir in 1 cup of shredded mozzarella cheese and half a cup of parmesan cheese until melted.
  7. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra parmesan or fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 10mgCalcium: 250mgIron: 3.5mg

Notes

Stir occasionally to avoid mushy noodles. Ensure the ground beef is well-browned for better flavor. Use fresh spinach and mushrooms for best results. Feel free to experiment with different cheeses for unique flavors. Adapt for gluten-free needs if necessary.

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