Creamy Beef, Mushroom and Poblano Pasta
16 oz Tinkyada Brown Rice Pasta - Elbow or Fusilli
1 tbs olive oil
2 small red onions, sliced
1 poblano pepper, sliced
8 oz baby bella mushrooms, sliced
2 cloves garlic, minced
1 1/2 lbs round steak or roast, thinly sliced
1/4 cup brown rice flour
3 c beef broth
1 12 oz can evaporated goat's milk
salt & pepper
Cook the brown rice pasta just shy of al dente.
Meanwhile, in a large skillet saute the onions and poblano pepper until tender crisp.
Add the mushrooms and continue to saute until lightly browned.
Combine the sliced steak and rice flour.
Add the garlic and rice flour dusted steak.
Saute the steak until lightly browned.
Add the beef broth and simmer for 15 minutes.
Add the evaporated goat's milk and the cooked pasta.
Stir to combine.
Season with salt and pepper.
Season with salt and pepper.
I made a creamy pasta the other day with roasted broccoli and roasted red peppers...I LOVE creamy pastas! This looks so good.
ReplyDeleteYour combination sounds great too! Creamy pastas are so good :)
ReplyDeleteOooh I just adore creamy pasta!! Adding those Poblano peppers really kicked this pasta up. Have seen several posts today with Poblano peppers... Gonna have to pick some up now, yummy!
ReplyDeleteKathy - I love Poblano peppers! I use them instead of green bell peppers often in recipes.
ReplyDeletethis is interesting, looks delicious. My boy loves pasta, I should try this one.
ReplyDeleteI hope that you and your boy enjoy this Joe-ann!
ReplyDeleteThis is also a great, tasty & lovely gf pasta dinner! yummie all the way,...:)
ReplyDeleteThanks Sophie!
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