Creamy Kosher Beef And Mushroom Pasta Recipe

About this recipe

A hearty and creamy pasta dish featuring ground beef, mushrooms, and a savory herb sauce, perfect for a satisfying kosher dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Garofalo Spaghetti
• - Cooks & Co Sliced Mushrooms
• 1 Kg Red Onion 1kg
• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• - Ktc Vegetable Oil
• 140G Greenfields Mixed Herbs, 140G
• - Knorr Stock Cubes Vegetable
• - Co-Op British Milk Soured Cream

Instructions

1. 1. Cook spaghetti in a large pot of boiling salted water for 10 minutes, or until tender. Drain and set aside.
2. 2. Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add 1/4 lb of sliced button mushrooms, 1 diced red onion, 1 diced carrot, 1 minced clove of garlic, and 1 teaspoon of mixed herbs. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
3. 3. Add 1/4 lb of sliced mushrooms to the pan and cook for 5 minutes, stirring occasionally, until they are browned and tender.
4. 4. Add 1/2 cup of water to the pan and stir well. Cook for 2 minutes, allowing the mixture to reduce slightly.
5. 5. Remove the pan from heat and stir in 1/4 cup of sour cream until the sauce is creamy and well combined. Season with salt and pepper to taste.
6. 6. Toss the cooked spaghetti with the sauce until evenly coated. Divide the pasta between serving bowls.
7. 7. Garnish each serving with 1 tablespoon of chopped parsley. Serve immediately.