Taco Pasta

 This creamy, spicy, taco pasta is great for any day. Super simple to put together and full of flavors. 

Add your favorite taco toppings like sour cream, lettuce, salsa, hot sauce, avocado, etc.!

Ingredients

2 C rotini pasta, cooked al dente

1/2 C reserved pasta water

1 tsp oil

1/4 yellow onion, diced

1/2 Tbsp garlic, minced

1/2 lb. ground beef

2 Tbsp taco seasoning

1/2 can petite diced tomatoes

2 Tbsp heavy cream

1/2 C chicken broth

1 jalapeno, seeded and diced

3/4 C shredded cheese

Cilantro for garnish

In a large pan over medium high heat, add the oil. When hot add the onion and cook until softened. Add the garlic and cook for another minute.

Add the ground beef and cook until no longer pink.

Stir in the taco seasoning and jalapeno, and cook for a few minutes to incorporate the flavors.

Add the chicken broth and heavy cream. Stir in the cheese.

If sauce is too thick, add more chicken broth or pasta water.

Stir the pasta into the sauce until fully coated. Garnish with cilantro and serve.

Creamy Corn Herbed Orzo

With the temperature getting hotter, I wanted to make a simple pasta dish. I came across a dish where someone had used laughing cow cheese wedges as the pasta sauce. I ran to the store to get all the ingredients, but saw the Boursin cheese and came up with a better idea!

Ingredients

1 cup orzo pasta

1 Tbsp butter

1 C corn (fresh off the cobb, canned or frozen)

3/4 block of Boursin garlic & fine herbs

1/4 C parmesan cheese

5 leaves fresh basil, sliced thin

Salt and pepper to taste

In a small pot, heat water until boiling. Add the orzo and cook 9 minutes. (Reserve some pasta water)

In a skillet over medium high heat, melt the butter and add the corn. Cook until just slightly golden. Remove from heat.

Add the cooked orzo to the pan of corn.

Stir in the Boursin cheese with a little bit of pasta water and combine. Add more pasta water until you reach your desired consistency.

Add in the parmesan, basil, salt and pepper. Stir until creamy and smooth. 

Beef Stroganoff

Beef Stroganoff is probably my favorite pasta dish. It is simple, hearty and delicious. You can also serve this over rice instead of egg noodles. 

Ingredients

1 lb egg noodles, cooked al dente

1/2 lb chuck roast, cubed

1 Tbsp oil

1/2 yellow onion, diced

1 Tbsp minced garlic

Water

1 lb mushrooms, diced

1 tsp crushed red pepper flakes

1 Tbsp kitchen bouquet

1/2 C sour cream

1 can cream of mushroom soup

salt and pepper to taste

In a large pan over medium high heat, add the oil. When hot add the cubed meat and onion. Cook until meat is browned and onions are soft. Add in the garlic and red pepper flakes and cook for another minute.

Cover the meat with water and simmer until water is almost gone. Cover with water and continue simmering again. Repeat this process another two times until your meat is tender.

When water is almost completely gone, add the mushrooms and cook until they begin to soften. Cover with water again and cook until 1/3 of the water is left. Stir in the salt, pepper, sour cream, cream of mushroom soup and kitchen bouquet. Let simmer for a few minutes. 

Stir in the cooked pasta or serve over steamed rice.