Recipes

Beef and Rotini in Garlic Parmesan Sauce

Name: Beef and Rotini in Garlic Parmesan Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 ounces rotini pasta; 1 pound ground beef (or ground turkey/chicken for a lighter alternative); 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups milk; 1 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 tablespoons olive oil or butter; Fresh parsley, chopped (for garnish)

4 servings

porties

10 minutes

actieve tijd

30 minutes

totale tijd

Begin met koken

Ingrediënten

12 ounces rotini pasta

1 pound ground beef (or ground turkey/chicken for a lighter alternative)

3 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups milk

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil or butter

Fresh parsley, chopped (for garnish)

Instructies

Cook the Pasta

Bring a large pot of salted water to a boil. Add rotini pasta and cook according to the package instructions (usually 9-11 minutes) until al dente. Reserve 1 cup of pasta water before draining.

Brown the Beef

Heat olive oil or butter in a large skillet over medium-high heat. Add ground beef, breaking it up into small pieces as it cooks. Brown for 5-7 minutes, until fully cooked through. Drain excess fat and set the beef aside.

Sauté the Garlic

In the same skillet, add the minced garlic and sauté over medium heat for about 1 minute, stirring constantly. Be careful not to burn the garlic, as it can become bitter.

Create the Sauce

Sprinkle the flour over the beef and garlic, stirring to combine. Gradually add milk, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce thickens.

Add Cheese and Seasoning

Stir in grated Parmesan cheese, followed by Italian seasoning, salt, and pepper. Continue cooking for 1-2 minutes until the cheese is fully melted and the sauce is creamy.

Combine Pasta and Sauce

Add the drained rotini to the skillet, tossing it in the sauce until well-coated. If the sauce is too thick, gradually add reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.

Garnish and Serve

Sprinkle freshly chopped parsley over the dish and serve immediately.

Voedingswaarde

Portiegrootte

1/4 of the recipe

Calorieën

550 kcal

Totale vet

30g

Verzadigd vet

12g

Onverzadigd vet

Transvet

Cholesterol

70mg

Natrium

800mg

Totale koolhydraten

42g

Voedingsvezels

Totale suikers

6 g

Eiwit

30g