Name: Braised Beef and Mushroom Pasta
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) pappardelle; 1/2 lb (225 g) white or cremini mushrooms, quartered; 1 tbsp butter; 1/2 recipe slow cooker beef ribs with its sauce, meat shredded; 1/2 cup (125 ml) 15% cooking cream or 35% cream; Cheddar cheese shavings, to taste

Ingredients

- 3/4 lb (340 g) pappardelle
- 1/2 lb (225 g) white or cremini mushrooms, quartered
- 1 tbsp butter
- 1/2 recipe slow cooker beef ribs with its sauce, meat shredded
- 1/2 cup (125 ml) 15% cooking cream or 35% cream
- Cheddar cheese shavings, to taste

Preparation

- In a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, brown the mushrooms in the butter. Season with salt and pepper.
- Add the shredded rib meat and sauce to the skillet. Continue to cook until heated through. Add the pasta and cream. Mix well to coat the pasta. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Divide the pasta among four shallow bowls. Garnish with the cheese shavings. Serve immediately.

Braised Beef and Mushroom Pasta

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Ingredients

Preparation

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