Creamy Mushroom Rigatoni with Beef

For you pasta lovers that are looking for a healthier option this is a great option.  Moe loved it and couldn't believe that I didn't use any butter in the sauce.  It thickens into a wonderful cream sauce that is full of flavor from the crimini mushrooms with a small bite from the cayenne pepper.  The edamame is a nice addition as it adds a crunch to the dish to offset the mushrooms and pasta.  This dish was quick and easy and that is perfect for a mid week meal. 

Creamy Mushroom Rigatoni with Beef
Source:  Miss J Original
Serves:  4 servings

3/4 lb Rigatoni
1/2 lb beef sirloin
8 crimini mushrooms (or baby portabella)
1 handful of spinach, uncooked
1 roasted red pepper, cut in long strips
1/2 cup chopped onion
2 garlic cloves
1/2 tsp cayenne pepper
1 1/2 cups fat free milk
1 cup edamame, cooked (shells removed)
2 tablespoons flour
1/2 cup white wine, dry
1 tablespoon Parmesan cheese
salt and pepper
olive oil

Cook rigatoni according to packaging (al dente).  Once done, remove and rinse with cold water and set aside.  Chop onions and garlic and slice mushrooms. 

Remove edamame from shells (unless you bought it frozen with the shells already removed).

Add olive oil to a three inch deep large saucepan.  Cook onions until translucent.  While onions are cooking, slice sirloin into thins slices about 2 inches long and a 1/4 inch thick. Add garlic to the pan stirring frequently to avoid burning.  Cook garlic for one minute and then push garlic and onions to the perimeter of the pan.  Add steak to the middle of pan and sear on both sides until cooked (medium doneness).  This should take approximately 4-5 minutes (2 minutes on each side).  Remove from pan.  In the remaining juices from the steak, add mushrooms and wine.  Cook until wine has been reduced and mushrooms are softened.  While mushrooms cook, whisk together milk, cayenne pepper, and flour in a separate bowl until mixed well. 

Add milk mixture to the mushrooms.  Reduce heat to low and allow mixture to thicken.  Once thickened ad roasted red peppers, edamame, and spinach to the pan.  Stir while new ingredients heat up.  Toss in steak and cooked pasta and mix well.

  Once pasta is thoroughly heated, remove and serve with Parmesan cheese sprinkled on top.

Ratings:
Miss J, 8.5 out of 10
Moe, 9 out of 10

- Miss J