Beef and Mushroom Pasta Creamy Garlic Beef and Mushroom Tagliatelle Ingredients: 250g tagliatelle or fettuccine 300g beef sirloin or ribeye, thinly sliced 2 tablespoons olive oil 2 cloves garlic, minced 1 small onion, finely chopped 200g cremini or button mushrooms, sliced 1/2 cup heavy cream 1/2 cup beef broth 1/4 cup grated Parmesan cheese Salt and pepper, to taste Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. In a large skillet, heat olive oil over medium-high heat. Sear beef slices until browned, 2–3 minutes per side. Remove and set aside. In the same skillet, sauté garlic and onion for 2 minutes until fragrant. Add mushrooms and cook until browned and tender, about 5 minutes. Pour in beef broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, allowing the sauce to thicken slightly. Return beef to the pan, then add cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed for creaminess. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley and extra cheese if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 560 kcal | Servings: 2 #beefpasta #mushroompasta #comfortfood #pastanight #weeknightdinner #homemadepasta #beefrecipes #creamygarlicpasta #easymealideas #quickdinnerrecipes #mushroomrecipes #italiandinner #pastalovers #heartymeals #foodiefavorites #savorydishes #fettuccinefeast #meatandmushrooms #creamybeefpasta #dinnerinspo Savory. Creamy. Comfort in a bowl. This Beef and Mushroom Pasta is your new go-to dinner!

New Jersey Beef and Sausage Ragu Pasta Hearty New Jersey-Style Beef & Italian Sausage Ragu with Rigatoni Ingredients: 1 lb ground beef 1/2 lb sweet Italian sausage, casings removed 2 tbsp olive oil 1 small yellow onion, finely chopped 4 cloves garlic, minced 1/4 tsp crushed red pepper flakes (optional) 1 (28 oz) can crushed tomatoes 1 (14 oz) can tomato sauce 2 tbsp tomato paste 1/2 tsp sugar 1 tsp dried oregano 1 tsp dried basil Salt and black pepper, to taste 1/4 cup fresh parsley, chopped 12 oz rigatoni or ziti pasta Freshly grated Parmesan, for serving Fresh basil leaves, for garnish Directions: In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and red pepper flakes, cook for 1 minute. Add ground beef and sausage. Cook until browned, breaking it up with a spoon, about 8–10 minutes. Drain excess fat if needed. Stir in crushed tomatoes, tomato sauce, and tomato paste. Add sugar, oregano, basil, salt, and pepper. Reduce heat to low, cover, and let simmer for 25–30 minutes, stirring occasionally. Meanwhile, cook rigatoni according to package directions. Reserve 1/2 cup pasta water before draining. Stir fresh parsley into the ragu. Add pasta to the sauce, tossing to coat. Use reserved pasta water if needed to loosen the sauce. Serve topped with grated Parmesan and fresh basil. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 640 kcal | Servings: 4–6 servings #newjerseyragu #beefandsausagepasta #comfortfoodclassic #homemaderagu #italianamericanrecipe #rigatonirecipe #pastanight #sundaydinner #heartymeal #raguinspired #meatsauceperfection #familydinnerideas #pastaeats #italiandinner #saucygoodness #jerseykitchen #easyitalianmeals #meatloverpasta #redgravyrecipe #pastaloversdelight Nothing says cozy New Jersey dinner like this rich Beef & Sausage Ragu Pasta A meaty, bold red sauce hugging every bite of rigatoni—seriously comforting!

Creamy Garlic Shrimp Pasta Ingredients: - 200g spaghetti - 300g shrimp, peeled and deveined - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Preparation Steps: 1. Cook spaghetti according to package instructions until al dente. Drain and set aside. 2. In a large skillet, heat olive oil over medium heat. 3. Add minced garlic and sauté for 1 minute until fragrant. 4. Stir in the shrimp, cooking until they turn pink, about 3-4 minutes. 5. Pour in the heavy cream and bring to a gentle simmer. 6. Mix in the Parmesan cheese until melted and creamy, then add red pepper flakes, salt, and pepper. 7. Toss the cooked spaghetti in the skillet, coating it in the creamy sauce. 8. Serve garnished with chopped parsley. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: - Garlic bread - Steamed broccoli - Caesar salad #creamyshrimp #pastalovers #dinnerideas

Pesto and Ricotta Pasta Creamy Pesto and Ricotta Pasta with Garlic and Parmesan Ingredients: 12 oz fusilli or penne pasta 1 cup whole milk ricotta cheese 1/2 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese 1/4 cup reserved pasta water 2 garlic cloves, minced 1 tablespoon olive oil Salt and black pepper to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh basil leaves, for garnish Lemon zest (optional) Directions: Cook the pasta in salted boiling water according to package instructions. Reserve 1/4 cup of pasta water before draining. In a large skillet over medium heat, warm olive oil and sauté garlic for 1–2 minutes until fragrant. Stir in pesto and cook for another minute. Add ricotta and reserved pasta water. Stir to combine into a creamy sauce. Add cooked pasta to the skillet and toss to coat evenly. Stir in grated Parmesan, season with salt, black pepper, and red pepper flakes if desired. Serve warm, garnished with fresh basil leaves and a sprinkle of lemon zest for brightness. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #vegetarianrecipes #pastadish #basilpesto #ricottapasta #comfortfood #quickdinnerideas #weeknightmeals #homecooked #italiandinner #freshherbs #easypasta #pestolove #parmesancheese #garlicflavor #creamyricotta #dinnerunder30 #simpleingredients #easyrecipes #pastalovers #lightdinner Creamy, dreamy, and bursting with basil flavor! This Pesto & Ricotta Pasta is the ultimate comfort food made easy.

Chicken and Basil Pesto Pasta Creamy Chicken and Fresh Basil Pesto Pasta Delight Ingredients: 12 oz pasta (penne, fusilli, or spaghetti) 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper, to taste 1/4 teaspoon red pepper flakes (optional) 1/2 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts (optional) For the Basil Pesto: 2 cups fresh basil leaves 1/3 cup grated Parmesan cheese 1/4 cup pine nuts 2 garlic cloves 1/2 cup olive oil Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water. Meanwhile, season chicken pieces with salt, pepper, and red pepper flakes if using. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked, about 5–6 minutes. Remove from heat and set aside. To make the pesto, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth. Toss cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Add the cooked chicken, cherry tomatoes, and a sprinkle of Parmesan. Toss everything gently to combine. Top with toasted pine nuts before serving, if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #basilpesto #pestopasta #chickenpasta #italianrecipes #quickmeals #familydinners #pastalovers #homemadepesto #comfortfood #easydinners #freshbasil #chickenrecipes #simplemeals #pastaideas #midweekmeals #garliclovers #weeknightdinner #foodblogfeed #healthyish #pastanight Creamy, herby, and packed with flavor – this Chicken & Basil Pesto Pasta is the weeknight dinner you’ve been dreaming of