Philly Cheesesteak Pasta
Ingredients
- 1 1/2 pounds lean ground beef
- 1 tbsp minced garlic
- 14.5 oz beef broth
- 12 oz dried penne pasta (for extra nutrition, use brown rice or yellow lentil pasta)
- 2 1/2 cups water
- 2 cups green bell peppers sliced into thin strips
- 1 cup onion thinly sliced
- 1 tsp paprika
- 1/2 tsp pink Himalayan salt
- 1/2 tsp course ground black pepper
- 4 oz cream cheese cubed and softened
- 1 cup shredded provolone cheese
- 1 tbsp yellow mustard
- 1 tbsp liquid aminos
Instructions
- In a 6-quart pot, brown ground beef and garlic (use a bit of olive oil if needed).
- Stir in broth, pasta, and 2 1/2cups water, paprika, salt, and pepper.
- Bring to a gentle boil; reduce heat; cover and simmer for 5 minutes.
- Stir in peppers and onions.
- Simmer, covered, stirring occasionally, until pasta is just tender.
- Remove from heat.
- Stir in cream cheese, 1/2 of the provolone, mustard, and liquid aminos. Cover and let stand for 3 minutes. Stir until cream cheese is melted.
- Top with remaining provolone and serve.
Notes
Approximate Nutrition per Serving:
Fat: 27 grams
Protein: 36 grams
Fiber: 4 grams
Carbohydrates: 49 grams
Nutrition
Calories: 586kcal
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