Beef, Mushroom and Carrot Pasta

Ingredients

• Pasta1/2 cup (80 g)
• Beef120 g
• Onion1/4 count (38 g)
• Mushrooms1/2 cup (35 g)
• Carrot1/3 medium (20 g)
• Parsley1 tablespoon (4 g)
• Celery1/2 stalk (20 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the time indicated on the package. Once ready, turn off and drain.

2. 2

   Step 2

   At the same time, heat half the oil in a pot over high heat. In the meantime, cut the beef into bites and add salt and pepper.

3. 3

   Step 3

   Once heated, add the beef and cook for 3-4 minutes. Stir from time to time until all its sides are browned.

4. 4

   Step 4

   Chop the onion with the celery and wash the mushrooms. Peel the carrot and dice.

5. 5

   Step 5

   Once the beef is browned, lower the heat to medium and pour the remaining oil. Add the onion with the mushrooms.

6. 6

   Step 6

   Stir-fry with the beef for 5 minutes.

7. 7

   Step 7

   Then add the carrot with the celery and add salt and pepper. Mix, cover and cook for 6-8 minutes.

8. 8

   Step 8

   If necessary, add some water or broth to prevent from drying.

9. 9

   Step 9

   Once tender, add the pasta and mix well. Let cook for 2 minutes for a better flavour.

10. 10

    Step 10

    Remove from heat, add the fresh parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef, Mushroom and Carrot Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.