Beef and vegetables pasta

This is a quick dish for lunch or dinner. You can do it with other types of pasta (e.g. penne) or vegetables.

Beef and vegetables pasta
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
20 minutes 5 minutes
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
20 minutes 5 minutes
Beef and vegetables pasta
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
20 minutes 5 minutes
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
20 minutes 5 minutes
Ingredients
Servings: people
Instructions
  1. Chop the meat in fine pieces.
  2. Chop the peppers and carrots in fine pieces.
  3. Put the oil in the pan and add the meat. Cook on all sides until golden brown. Add the mushrooms and let them cook for about 5 minutes.
  4. Add the sea salt, the ground pepper, the oregano, the parsley, the chopped peppers and carrots.
  5. In a small saucepan put water and add a tablespoon of oil and some salt. Once the water boils, add the pasta (Farfalle). Boil for 10 minutes (or as necessary based on the type of pasta and your preferences). Remove the pasta from the saucepan with a strainer or a skimmer and keep it in a plate.
  6. While the pasta is boiling, add the wine to the pan with the meat and mushrooms and stir until it evaporates (be careful for the meat not to dry). Then add the balsamic and mix until juice nearly evaporates (be careful for the meat not to dry). Finally, lower the heat, add the pasta and stir in order for all the ingredients to integrate.
  7. Your meal is ready! Serve and optionally add some grated mature cheese or parmesan. Let it for 5 minutes to settle (for the cheese to melt) and eat warm. Bon Appetit!
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5 Responses

  1. Arlen says:

    I made this last night for my 16 yo twins and husband – and they loved it. So easy and perfect. Thanks for sharing.

  2. Stamatis says:

    Thank you very much for your feedback! We are happy that you loved it!

  3. Moses Brodin says:

    My Mom and I decided to make some chicken and dumplings. Your recipe stuck out to us as we were surfing the web. We followed your instructions exactly. The outcome was DELICIOUS! I had a newly purchased box of Bisquick flour which helps, I think. In addition, we grow fresh herbs and used our garden parsley!

    I really enjoyed going through your blog and I am looking forward to trying more of your recipes.

    I’ve been gluten free for health reasons for over 7 years. It has made a huge difference in my life. I had lots of hip pain and bloating and YUCK… A few months after I started really working at it (when I was done crying about pizza crust) I felt an amazing difference.

  4. Moses Brodin says:

    Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.

  5. Moses Brodin says:

    I don’t like cooked spinach so I wonder if there another vegetable I can use in its place? This is one of the easiest low carb recipes I have seen. I’m single and don’t like cooking just for me, especially after a long work day. This seems so quick & easy that I can see making it even during the week.
    Ragerds:Moses Brodin

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