Creamy Garlic Beef Pasta

Roasted red pepper cream sauce over fusilli with crispy seasoned ground beef.

Nutrition

per 1 serving (8 total)

558

Calories

59g

Protein

53g

Carbs

11g

Fat

500 g		Tomatoes, cut into halves
150 g		Cherry tomatoes
400 g		Red bell pepper
2		Garlic heads/bulbs
—		Big pinch of salt
1.5 tsp	7.5 ml	Black pepper
2 tsp	10 ml	Italian herbs
1.5 tsp	7.5 ml	Paprika
1 tsp	5 ml	Chili flakes
—		Cooking spray or olive oil drizzle
180-200 g		Light cream cheese
100 g		Grated Parmesan (50g when blending & 50g after)
1/3-1/2 cup	80–120 ml	Pasta water (reserved)
500 g		Uncooked fusilli pasta
1500 g		Raw 5% fat ground beef
2 tsp	10 ml	Salt
2 tsp	10 ml	Black pepper
3 tsp	15 ml	Italian herbs
2 tsp	10 ml	Paprika
2 tsp	10 ml	Garlic powder
—		Cooking spray
—		Freshly grated Parmesan (garnish)
—		Fresh parsley, finely chopped (garnish)

Get a large oven sheet pan, line with parchment paper, add tomatoes, cherry tomatoes, bell pepper and garlic. Add all seasonings and cooking spray.
Bake/roast in a 200°C / 400°F preheated oven for 25 mins.
While the veggies cook, boil your pasta then reserve some pasta water.
Once roasted, let it cool down then add all in a blender cup with cream cheese, Parmesan and pasta water. Blend till smooth then set aside.
In the same sheet pan, spread and press down ground beef into a single layer. Use a spatula to score the meat in a crisscross pattern. Add seasonings then bake for 10-12 mins at 190°C / 390°F till sizzling. Chop up the meat.
Add cooked pasta, creamy red pepper sauce, Parmesan and parsley. Mix well till combined and creamy. Enjoy!