beef and portabella pasta recipe

beef and portabella pasta

prep time: 30 minutes
cook time: 20 minutes
ready in: 50 minutes

makes: 4 servings, 10 oz. each


  • 6 oz. portabella mushrooms, cleaned and stems discarded
  • 1 lb. ground chuck
  • 2 teaspoon finely minced garlic
  • 1 medium red bell pepper, seeded and cut into 1/2" chunks
  • 2/3 cup dry red wine (or beef consommé can be substituted)
  • 1 cup beef consommé
  • 3 Tablespoons tomato paste
  • 2 teaspoon dried oregano
  • 1/4 teaspoon each salt and pepper
  • 2 Tablespoons flour
  • 1/4 cup water
  • 8 oz. angel hair pasta, dry
  • 1/4 cup grated Parmesan cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cut mushrooms into 1/2" chunks, set aside.
  2. In a large skillet over medium heat, brown ground beef. Remove from pan and set aside. Drain fat, except 1 teaspoon and add mushrooms, garlic, and red pepper to skillet. Cook over low heat until vegetables are soft. Return beef to pan.
  3. Stir in wine, consommé, tomato paste, oregano and seasonings. Cook until heated through.
  4. In a small bowl, whisk together flour and water until smooth. Stir into beef mixture and cook until thickened and bubbly.
  5. Meanwhile, cook pasta according to package directions. Drain and divide pasta among 4 shallow pasta bowls.
  6. Top pasta with beef/mushroom mixture and sprinkle cheese over beef.

Per Serving: 500 calories, 17g fat, 7g saturated fat, 80mg cholesterol, 830mg sodium, 43g carbohydrate, 4g fiber, 35g protein