Creamy Mustard Pasta

One of my favorite things to do when the weather starts to cool down is make creamy, filling meals. I also like to make meals in general that you can toss together and don't have to plan for. While I am calling this creamy mustard pasta, I could really call it toss together pasta. The idea behind it is to just take what you have around your house and toss it with pasta. Its a great chance to experiment and have fun.

 

Stores with Ingredients on Sale:
Giant-ground beef, mushrooms
Shoppers- red pepper, mushrooms
Tops- cream cheese, red pepper, mushrooms, pasta, ground beef
Food Lion- ground beef, onion

Coupons: $.75 off French's Dijon mustard

Cost: Around $8 for 4 servings, which breaks down to $2 a serving

Quick tips:
#1 Chicken would be delicious with this recipe, you could also use ground turkey or tofu.

#2 Frozen vegetables work great for this as well so you don't even need to have fresh things on hand.

Dietary Classifications: Gluten Free (if you use gluten free pasta), Vegetarian (use veggies or tofu and no meat)

Ingredients

 

1 lb Ground beef
1lb Pasta
1/2 large onion chopped
2 cloves are garlic minced
1/2 red pepper chopped
1 can of sliced mushrooms
6 oz cream cheese
1/4 cup Dijon mustard
Salt
Pepper
Olive Oil

Instructions

 

Pre-heat a skillet over medium heat. Fill a pot with water and put on high heat to bring to a boil. Drizzle olive oil in the skillet, add onion and cook for 2 mins. Add the red pepper to the skillet and cook for another couple of minutes. Add the ground beef and garlic, season with salt and pepper.  Brown the beef, you may have to turn the heat up a little to get that great caramelization on the meat. Once browned add the mushrooms, mustard, and cream cheese. Cook down until combined. When the pasta water has started boil add salt and your pasta, Cook according to directions on box. Once pasta is cooked add a little of the pasta water to the skillet, This will help create more of a sauce. Then drain the pasta and add it to the skillet to combine everything. It's that simple.