Clean & serene living means learning healthy habits and good eating. And I love recipes that are quick and simple. Here’s one of my new favorites. It serves 2.
I’m not trying to convince anybody that I’m a gourmet cook or even a good cook. But, I love made-from-scratch meals with minimal ingredients that take less than 1/2 an hour cooking time and, most importantly, don’t break the bank. That’s not too much to ask for, is it?
ROTINI & SIRLOIN is a man-sized meal on a shoe-string budget. Serve it with a nice green salad and a side of cooked fresh carrots. Carrots are one of the least expensive vegetables in my grocery store and soooo healthy.
These are the ingredients
- 1/2 pound ground SIRLOIN
- (2) cups ROTINI (uncooked)
- (6) cups WATER salted like the sea
- (4) tbsp BUTTER
- (2) tbsp FLOUR
- up to 2 cups MILK
- (2) cloves crushed GARLIC
- (1) cup shredded cheese – a mix of PARMESAN & SHARP CHEDDAR
- (1) small can MUSHROOMS
- (1) tsp dried OREGANO
- (1) tbsp dried PARSLEY
- SALT & PEPPER to taste
- In a large pot bring the salted water to a boil and add the pasta. Cook according to package directions.
- In a large skillet brown the ground sirloin trying not to break it up too much. Keep it chunky. Cook until no longer pink.
- Drain the meat, add the butter and over a low heat melt the butter.
- Add the garlic.
- Add the mushrooms and cook in the butter for a few minutes.
- Sprinkle the flour over the mixture in the pan and stir to cover all the ingredients.
- Cook the flour till it is golden, stirring continually.
- Turn up the heat to a medium low and add a cup of the milk stirring continually.
- When the sauce begins to thicken add more milk to bring it to a creamy, smooth consistency.
- Add the parsley and oregano.
- Finally, add the cheese and stir until blended and smooth.
- Ladle with a slotted spoon the pasta into the pan with the sirloin sauce and stir to cover the rotini completely.
- Add some of the reserved pasta water, a spoonful at a time, if the pasta is too thick.