Creamy Linguine with Savory Beef and Garlic Butter Sauce
Ingredients:
1 pound linguine pasta
1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 (10 ounce) package of sliced mushrooms
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
½ cup grated Parmesan cheese, plus more for garnish
¼ cup chopped fresh parsley, for garnish
2 tablespoons butter
4 cloves garlic, minced
Pinch of red pepper flakes (optional)
Juice of 1/2 lemon
Directions:
1. Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain, reserving about ½ cup of pasta water.
2. Brown the beef: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Sauté vegetables: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened and translucent, about 3-5 minutes. Add the diced red bell pepper and sliced mushrooms; cook until tender, about 5-7 minutes.
4. Season: Stir in the Italian seasoning, salt, and pepper.
5. Make the creamy sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
6. Combine: Add the cooked linguine to the skillet with the beef and creamy sauce. Toss to coat.
7. Prepare the garlic butter: In a small saucepan, melt the butter over low heat. Add the minced garlic and red pepper flakes (if using). Cook until the garlic is fragrant, about 1-2 minutes. Stir in the lemon juice.
8. Serve: Drizzle the garlic butter over the linguine. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650