Garlic Beef and Mushroom Pasta with Fresh Herbs
Ingredients
- 1 poundground beef
- 12 ouncecremini mushrooms
- 4 clovesgarlic
- 2 tablespoonolive oil
- ½ cupdry white wine
- ½ cupchicken broth
- 12 ouncepasta (penne, linguine, or similar)
- 1 wholelemon
- ¼ cupfresh parsley
- ¼ cupfresh basil
- ·salt
- ·black pepper
Prep
- 01
Mince or finely chop 4 cloves garlic.
- 02
Clean and slice 12 ounces cremini mushrooms into quarters.
- 03
Chop fresh parsley and basil (about 1/4 cup each).
- 04
Cut 1 lemon in half for squeezing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until just tender, about 9–11 minutes depending on shape. Reserve 1 cup pasta water, then drain and set aside.
- 02
While water heats, place a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until no pink remains, about 5–6 minutes. Drain excess fat if needed.
- 03
Add mushrooms to the beef and cook, stirring occasionally, for 4–5 minutes until they release their moisture and begin to brown.
- 04
Stir in garlic and cook for 30 seconds until fragrant.
- 05
Pour in white wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Simmer for 2 minutes.
- 06
Add chicken broth and simmer for 3–4 minutes to meld flavors. Season with salt and pepper to taste.
- 07
Toss cooked pasta into the skillet. Add reserved pasta water a splash at a time until the sauce coats the noodles lightly (you may not need all of it).
- 08
Finish with a squeeze of fresh lemon juice and stir in parsley and basil. Taste and adjust seasoning. Serve at once.
Spice Tips
For subtle warmth, add a pinch of red pepper flakes when you stir in the garlic. A small pinch of freshly grated nutmeg complements the mushrooms beautifully. Finish with a light shower of Parmesan if you like, though the dish shines fresh and bright without it.