You know I love some fancy food and I love all the different flavours that are out there but sometimes you just want some good old-fashioned comfort food and that is where this cheesy mushroom beef pasta by Karlynn at the Kitchen Magpie comes in. There are now fancy ingredients, no exotic flavour combinations, just lovely cheesy goodness to make the day seem better.
The recipe does used canned soup which I try not to use too much in my cooking because they tend to be high in salt and have preservatives etc in them but they do have their place every now and again to help you get a tasty meal on the table in quick time.
I actually bought the soup for another recipe I was trying which turned out to be a complete flop and found this one so that I didn’t have to waste the remaining soup I had. And to be fair each serve only has 40ml of soup in it, so not amounts that are going to do you any serious harm any time soon.
The first time I made this I hadn’t taken in that it was a pasta dish – I read the title of the original recipe which was cheesy beef skillet dinner and thought that Karlynn had done that trick I hate where people make the dish appear low calorie by making a ridiculous sized serve. So the first time I made this, I cut the recipe in 3 to make one serve. Big. mistake. While the beef may look a bit light on for a serve, the dish is packed with mushrooms and tomatoes and has more than enough sauce to cover the pasta completely. Another pet hate of mine is pasta with skimpy sauce – not a problem with this recipe. It is very filling. I ended up putting half in the fridge to reheat for lunch the next day and it was still super delicious.
To make a serve for two I used the following ingredients:
- 1 tsp of canola oil
- 150g lean mince beef (ground beef)
- 1 tsp steak seasoning
- 1/4 onion, diced
- 1 red capsicum, diced
- 150g of button mushrooms, sliced
- 200ml of canned diced tomatoes (half a usual Australian can)
- 80ml of Cream of Mushroom Soup
- 1 tsp Dijon mustard
- 2/3 of a cup cooked fusilli or macaroni
- 1 cup vintage Cheddar cheese, shredded and divided in half
- 1 spring onion, chopped for garnish
I made a couple of switches to the ingredients. I used full fat rather than low fat mushroom soup – mainly because I couldn’t find low fat soup. I used Amy’s Kitchen brand and I was pleasantly surprised with the amount of actual mushroom you could see in the soup (and this is not a sponsored post). I used fusilli rather than macaroni as my pasta.
One thing I would say is that getting good strong cheddar cheese is key to making this recipe work. Otherwise the cheese flavour will get lost and the recipe will be a bit blah. The cheese does make or break this recipe.
I pretty much followed the recipe as given. Put on your water to cook your pasta when you start preparing your other ingredients and provided you are not a speedy preparer you should have the pasta on and cooked by the time it is ready to be added. My beef browned a lot quicker than the original recipe suggested. It only took about 3 minutes max. I cooked my vegetables for 5 minutes and I put more cheese in the recipe to melt rather than adding it at the end which is why my photo is not super cheesy.
Preparation time is about 10 minutes and cook time if you time your pasta right is then roughly another 25 minutes. The dish has about 420 calories which is a great low calorie dinner for me and that is with the full fat soup. If you have had a good day with calories I would add a touch more cheese.