Creamy Pasta With Beef And Sundried Tomatoes

I am loving being in The Secret Recipe Club, as I have met so many bloggers! The time difference is the only thing that does not work well for me – the afternoon’s for me are busy, and so I only get to the posts the day after they are published. This month my assigned blog is Good Thymes and Good Food. Rachel is originally from Florida (where some of my family live) and she now lives in Atlanta. I have been to the airport there countless of times, but have never been out of the airport as I have always been in transit. Rachel is a stay at home mom – how blessed her son is 🙂 I could not resist her creamy pasta with beef recipe.

As I also participate in Presto Pasta Nights and my draft folder is empty of pasta recipes, I chose the first pasta recipe I found on the blog, Creamy Pasta With Beef, Sundried Tomatoes And Mushrooms. It had so many of my favourite ingredients in the recipe, I knew it would be great, even before I tried it. I chose not to do a holiday recipe, as that is the farthest thing on my mind right now. This is the busiest time of the year for me work wise. I made a little extra for the freezer – there may be a night soon that I don’t have time to cook!

Creamy Pasta With Beef, Sundried Tomatoes And Mushrooms

Creamy Pasta with Beef, Sundried Tomatoes and Mushrooms

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 4 rashers streaky bacon
  • 1 onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 250 g ground beef
  • Salt and freshly ground black pepper to season
  • 120 g mushrooms, chopped
  • 60 mls sun dried tomatoes, chopped
  • 15 g butter
  • 30 mls olive oil
  • 45 mls flour
  • 375 mls chicken stock
  • 80 mls cream
  • 200 g pasta
  • 125 mls frozen peas
  • 125 mls grated Parmesan

Method

  • add the bacon to a frying pan over a medium heat and cook until crisp
  • remove from the pan and chop
  • sauté the onions and the garlic until soft
  • add the beef and brown
  • season and add the mushrooms and cook until soft
  • add the sundried tomatoes and the bacon and leave to simmer
  • in a separate saucepan melt the butter in the with the olive oil over a low heat
  • add the flour and cook for at least 30 seconds
  • add the stock while whisking the whole time
  • whisk in the cream
  • add 1 cup of the sauce to the meat and leave to simmer for 20 minutes while you bring your pasta water to the boil
  • cook the pasta as per the package instructions
  • add the peas and heat through
  • add more sauce to your liking
  • add the Parmesan and allow the cheese to melt
  • loosen the sauce with the pasta water before tossing in your cooked pasta

 

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I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Rachel who blogs over at The Crispy Cook

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