Alberta Beef Mushroom and Pepper Pasta
Elevate your weeknight dinners with this hearty and flavorful Alberta Beef Mushroom and Pepper Pasta—a dish that brings together the bold, juicy flavors of Canadian Alberta beef, earthy mushrooms, and sweet bell peppers in a rich and creamy tomato-based sauce. Perfectly cooked penne pasta provides the ideal base for tender strips of steak, sautéed vegetables, and a hint of thyme, creating a satisfying and comforting meal. With just a touch of optional red chili flakes for heat, this recipe is customizable for every palate. Finished with a sprinkle of Parmesan cheese and fresh parsley, this one-pan wonder is as visually stunning as it is delicious. Ready in under 45 minutes, this dish is perfect for feeding a hungry family or impressing dinner guests with minimal effort.
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Recipe Information
Ingredients
- 450 g Alberta beef steak (e.g., sirloin or striploin)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 Garlic cloves, minced
- 1 Yellow onion, diced
- 200 g Button mushrooms, sliced
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 400 g Crushed tomatoes
- 120 ml Heavy cream
- 2 Fresh thyme sprigs
- 0.5 tsp Red chili flakes (optional)
- 400 g Penne pasta (or pasta of your choice)
- 50 g Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, slice the Alberta beef steak into thin strips. Season the beef with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned beef strips and cook for about 2-3 minutes per side or until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the mushrooms are tender and golden.
Stir in the sliced red and yellow bell peppers and cook for 3 minutes until slightly softened.
Pour in the crushed tomatoes, heavy cream, and add the fresh thyme sprigs. Add the red chili flakes if you prefer a bit of heat. Stir to combine and bring the mixture to a simmer.
Reduce the heat to medium-low and let the sauce cook for 6-8 minutes, allowing the flavors to meld together. Remove the thyme sprigs from the sauce.
Return the cooked beef to the skillet, stirring it into the sauce. Let it warm through for 2-3 minutes.
Toss the cooked pasta into the skillet, ensuring the pasta is evenly coated with the creamy beef and vegetable sauce.
Serve the pasta hot in individual bowls. Garnish with grated Parmesan cheese and freshly chopped parsley.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.3 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
