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  • Ground Beef with Shell Pasta and Veggies

    1 vote
    Ground Beef with Shell Pasta and Veggies
    Prep: 10 min Cook: 20 min Servings: 2
    by Elaine
    23 recipes
    >
    A hearty, economical, yet comfort-food dish in itself, this mildly spiced dish is easy to make, and works wonders with leftovers, too!

    Ingredients

    • 1 lb lean ground beef
    • 1 ½ cups uncooked shell pasta
    • 2 ½ cups water
    • ½ tsp salt
    • 1 tbsp olive oil
    • 2 eggs
    • 1 tbsp butter
    • scooped pulp of two baked potatoes
    • 2cups Zen garden vegetables (mini corn, snow peas, red and yellow sweet pepper, bamboo shoots)
    • 1 cup chopped mushrooms
    • ½ cup old cheddar cheese, cubed
    • 3 shallots, minced
    • ½ tsp dried ginger
    • 1 tsp Cajun seasoning
    • 1/8th tsp turmeric
    • 1 tsp mustard powder
    • 1 tsp dried oregano
    • 2 oz dry red wine
    • juice of 3 key limes
    • salt and pepper to taste

    Directions

    1. Cook pasta in water, adding a little olive oil to prevent sticking
    2. Salt and pepper the water
    3. Drain pasta when cooked
    4. RESERVE THE WATER in a separate bowl
    5. Next:
    6. Lightly sauté the shallots with the ground beef
    7. Add the cooked pasta and butter
    8. To the pasta water, add:
    9. The ginger
    10. Cajun seasoning
    11. Turmeric
    12. Mustard powder
    13. Oregano
    14. Key lime juice
    15. The wine
    16. Heat over medium-high heat, reducing the liquid to half
    17. Add:
    18. The pasta, beef and mushrooms to the reduction
    19. Cover with tinfoil (to create steam) and bake at 350*F 30 minutes
    20. Remove the foil for the last 10 minutes of baking
    21. To Serve:
    22. Place a little bed of Buttercrunch lettuce on the plate
    23. Add the meat mixture on top
    24. Garnish with fresh parsley and nasturtium blooms (edible)
    25. Place muskmelon on the side

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