Wednesday, November 9, 2011

Creamy Beef, Mushroom and Poblano Pasta - Gluten Free

Who doesn't love a bowl of pasta?  This meal is pure comfort food in a bowl.  I love the combination of mushrooms, poblano peppers, onions and garlic along with the beef and pasta; plus the evaporated goat's milk adds richness and decadence to this dish.

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.


  1. I made a creamy pasta the other day with roasted broccoli and roasted red peppers...I LOVE creamy pastas! This looks so good.

  2. Your combination sounds great too! Creamy pastas are so good :)

  3. Oooh 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!

  4. Kathy - I love Poblano peppers! I use them instead of green bell peppers often in recipes.

  5. this is interesting, looks delicious. My boy loves pasta, I should try this one.

  6. I hope that you and your boy enjoy this Joe-ann!

  7. This is also a great, tasty & lovely gf pasta dinner! yummie all the way,...:)

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