Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks, this bright Zucchini Pasta is the recipe that convinced me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles.

Why You’ll Love This Zucchini Pasta Recipe

• Zucchini Noodles You’ll Actually Want to Eat. Most of the time if you are cooking with zucchini noodles, it’s because you are trying to save calories or keep things low carb. But, like my Healthy Shrimp Scampi, this creamy zucchini pasta is an absolute delight with its bright, summery flavors.
• Use Up All That Summer Zucchini. Zucchini Muffins and Blueberry Zucchini Bread are great, but if you’re looking for healthy ways to make zucchini for dinner, this zucchini pasta is right up there with my Stuffed Zucchini and Zucchini Pizza Boats.
• It’s a Versatile Recipe. You can keep the recipe vegetarian as written, or add your protein of choice. See “What to Serve with Zucchini Pasta” below for ideas.
• Zucchini Pasta Is Ridiculously Easy. 15 minutes of prep plus 10 minutes of cooking time equal an outstanding weeknight dinner option.

More About Zucchini Pasta

Zucchini pasta is a bit of a misnomer, because this recipe doesn’t actually include traditional pasta noodles—and no, you won’t find it alongside linguine and bucatini when you’re eating dinner at a ristorante in Italy.

Instead, it uses spiralized zucchini, meaning zucchini that has been cut into long, thin spaghetti-shaped “noodles” using a spiralizer machine.

Spiralizers are not expensive—the one I recommend will set you back around $20, but I know it can feel like a lot to add another appliance to your kitchen. I have a few suggestions for how to make zucchini noodles without a spiralizer below.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Zucchini noodles absorb flavors well, you can twirl them around your fork like traditional noodles, and it does feel good to know you are enjoying a hefty serving of veg.

Zucchini noodles can also provide a pasta-like option for those who can’t have traditional pasta for dietary reasons. If you are gluten-free, wanting to reduce carbohydrates, or are following a diet like Whole30, keto, or Paleo, zoodles are a great option (check out these Whole30 Meatballs, by the way).

How to Make Zucchini Pasta

The Ingredients

• Zucchini. Zucchini noodles are a delicious, healthy pasta alternative that make this dish worthy of eating on repeat. They’re gluten-free, low carb, and keto/Paleo/Whole30 friendly.

• Lemon Juice + Cornstarch. The sneaky thickener for our pasta sauce. The lemon juice adds brightness, while the cornstarch helps the sauce thicken without resorting to heavy cream.
• Butter. While you could use extra-virgin olive oil, I love the flavor that butter adds to this zucchini pasta.
• Shallot +  Garlic. An iconic duo that creates a scrumptious flavor base for our pasta sauce.
• Cherry Tomatoes. Juicy, red pops of sweet goodness that flavor the sauce and every bite you take.
• Red Pepper Flakes. For the ideal amount of heat.
• Parmesan. Not only does the Parmesan provide salty, cheesy flavor, but it also plays a role in thickening our pasta sauce.
• Basil. A shower of fresh basil is the perfect finishing touch for this dish.

The Directions

1. Prepare. Spiralize the zucchini.

2. Start the Sauce. Prepare the lemon and cornstarch slurry.

3. Cook the Veggies. Sauté the shallots in butter. Add the garlic. Stir in the tomatoes.
4. Make It Creamy. Pour in the slurry and red pepper flakes.

5. Coat the Noodles. Add the noodles, stirring to coat them in the sauce.

6. Bring It All Together. Add the cheese. Cook until the noodles are al dente. Keep on tossing the whole time.

7. Finish and Serve. Sprinkle in salt and pepper, and add the basil. Top with Parmesan, and ENJOY!

Storage Tips

• To Make Ahead. Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.
• I don’t recommend freezing this dish, as the zoodles can have a mushy texture once thawed.

What to Serve with Zucchini Pasta

• Meatballs. A side of Baked Turkey Meatballs would be a delicious and hearty addition.
• Shrimp. Zucchini pasta with shrimp is a winning combination. Garlic Butter Shrimp or Grilled Shrimp Seasoning would be tasty.
• Chicken. For a crowd-pleasing addition, serve this dish with Grilled Chicken Tenders or Air Fryer Chicken Thighs.
• Bread. For a gluten-free option, try this Almond Flour Bread. Or, you can pick up a loaf of your favorite bread from a local bakery. No Knead Focaccia is good too!

Recommended Tools to Make this Recipe

• Spiralizer. The easiest way to create perfect zucchini noodles.
• Tongs. The best way to toss the noodles.
• Large Skillet. A kitchen tool you’ll use constantly, and it’s perfect for many of these one pan meals.
• Citrus Juicer. A helpful gadget that’s worthy of a spot in your kitchen.

Keeping Zucchini Noodles from Becoming Soggy

Zucchini has a naturally high water content, meaning that if you aren’t careful, you’ll end up with soggy noodles and a watery sauce.

This zucchini pasta recipe uses the water content of zucchini to its advantage. As the zucchini releases water, we toss the zoodles continuously in Parmesan and a bit of cornstarch.

The cornstarch and Parm bind with the noodles, turning the zucchini liquid into a light, creamy zucchini pasta sauce. I stole the approach from this Pasta al Limone and was delighted to find that it works well here also.

Here are a few tips more tips to make your zucchini noodles not soggy:

• Wait to Add Salt. Salt naturally draws moisture out of ingredients, so it could make the noodles soggy if added too early. Wait to add the salt until just before serving.
• Don’t Overcook Them! Once the noodles are al dente, they’re done. Overcooked zucchini noodles can quickly become a mushy, soggy mess.
• Pat Them Dry. After you’ve spiralized your zucchini, lay the noodles on a towel, and gently press down to remove any excess moisture.

How to Make Zucchini Noodles without a Spiralizer

By far, the easiest and fastest way to make zucchini spaghetti is with a spiralizer. It’s inexpensive and once you own it, you’ll likely find yourself making veggie noodles more frequently.

I like countertop models like this one. You can find many similar models on Amazon and at other retailers too. You can use them for other vegetables in addition to the zucchini.

If you don’t have or wish to purchase a spiralizer, you certainly have options!

• You can use a handheld vegetable peeler like this one to create long, straight zucchini noodles.
• Slice your zucchini lengthwise on a mandoline for easy zoodles (I use this technique for my Zucchini Ravioli).
• If necessary, you can even cut zucchini noodles by hand using a knife. Cut long, thin noodles down the length of the zucchini (though by the time you are done, you may wish you’d bought a spiralizer).

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Zucchini Pasta

This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds zucchini about 4 medium
• 1/4 cup freshly squeezed lemon juice about 1 medium lemon
• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 3 cloves minced garlic
• 1 pint cherry tomatoes halved
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese plus additional for serving
• 1/2 cup packed fresh basil leaves roughly chopped
• Kosher salt
• Ground black pepper

Instructions

• Spiralize the zucchini (see blog post above for tips). Set aside.
  
• In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
  
• In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
• Add the garlic and cook just until very fragrant, about 30 seconds.
• Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
  
• Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
• Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
  
• Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
  
• Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
  

Video

Notes

• TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Potassium: 920mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1510IU | Vitamin C: 75mg | Calcium: 197mg | Iron: 2mg

Related Recipes

Zucchini is a summertime favorite, and these recipes are my favorite ways to highlight this versatile veggie:

Breakfast & Brunch

Zucchini Waffles

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Side Dishes

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

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Main Dishes

Blackened Zucchini Tacos

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If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

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Spinach Artichoke Mac and Cheese

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There are nights when I want to feel adventurous in the kitchen, and then there are nights when I want my dinner to come up, give me a hug, and tell me that, yes, I am doing a good job. Those are the nights I make Baked Turkey Meatballs.

Why You’ll Love These Baked Meatballs

Fork-tender, filling, and layered with Italian spices and herbs, these healthy turkey meatballs want to be your mealtime cheerleader.

• Easy to Make. Like all of my 30-minute meals, these turkey meatballs come together fast, making them a hero on busy evenings. Baking makes them hands-free!
• Super Juicy. Burned by bland (or, gasp!, dry) turkey meatballs in the past? Me too! That’s why I made sure these turkey meatballs are juicy and tasty.
• Healthy. Turkey is a lean source of protein and a nice change of pace from Chicken Meatballs.
• No Hunting For Ingredients. Once you have your ground turkey and Parmesan in the fridge, you’re likely to already have everything else in your pantry to make this simple turkey meatballs recipe. They won’t make you hunt through the grocery store for ingredients.
• Pure Comfort. It’s hard to get more intrinsically satisfying than good ol’ spaghetti and meatballs! No matter the day, pasta recipes always seem to hit the spot.

The recipe yields about 20 meatballs, so it covers a few dinners for our leftover-loving household of two, or it feeds a small dinner group.

The Best Meatball Cooking Method

Whereas most meatball recipes require that the meatballs be browned in a pan on the stove—undoubtedly delicious but also messy and a bit of a pain—this streamlined version skips the stove altogether.

• Instead of browning the meatballs in oil on the stove, arrange them on a baking sheet lined with aluminum foil (or parchment paper if you prefer) for easy cleanup.
• Brushing with olive oil ensures the meatballs become nicely golden on the outside and juicy on the inside, no messy frying required.

Save the stovetop method for when you’re looking to prepare a meatball recipe for a slow evening or special occasion (as with this Mozzarella Meatball Casserole).

For fast, less-fuss weeknights, baked meatballs are the move.

How to Make Turkey Meatballs

The Ingredients

• Ground Turkey. While traditional meatball recipes usually call for a mix of different meats (sometimes up to 3!), this turkey meatball recipe keeps it straightforward with ground turkey only. Turkey is lean and mild.

• Italian Seasoned Bread Crumbs. Along with an egg, you need bread crumbs in meatballs to bind the meat and to keep the meatballs moist. I like Italian seasoned ones because they build in extra flavor without any extra effort.

• Lazy Girl Basic Spices. Garlic powder, onion powder, dried oregano, red pepper flakes. Because sometimes I am hungry and I want to eat meatballs…without having to grate an onion or mince garlic cloves for them.
• Parmesan. Because meatballs are better with cheese. It’s true. Parmesan also helps to ensure the meatballs are moist.

The Directions

1. Grab a Large Bowl. Add the spices, Parmesan, and ground turkey.

2. Add the Egg. Be gentle when combining.

3. Shape into Meatballs. Place on a foil-lined baking sheet.

4. Brush the Meatballs with Olive Oil. These helps them crisp outside and stay moist.
5. Bake. Cook the turkey Meatballs at 375 degrees F for 15 Minutes for a 1 1/2-inch meatball, or until the meatballs reach an internal temperature of 165 degrees F on a meat thermometer. When you cut into a meatball, it should be cooked through.

Recipe Variations

• Pesto Sauce. Serve these meatballs with Basil Pesto and Pesto Pasta.
• Creamy Sauce. Serve your meatballs with a creamy Penne Alla Vodka, use them in place of chicken in this Chicken Alfredo Bake, or swap your favorite alfredo sauce.
• Spicy. Check out these Buffalo Chicken Meatballs.
• Middle Eastern. Check out these Moroccan Meatballs for a warmly spiced version.

Storage Tips

• To Store. Refrigerate meatballs in an airtight storage container for up to 4 days (either with or separately from the sauce).
• To Reheat. Reheat leftovers gently on the stovetop, in the oven at 350 degrees F, or in the microwave (with or without the sauce).
• To Freeze. Turkey meatballs can be frozen cooked or raw. Place meatballs on a parchment-lined baking sheet and freeze until solid. Transfer frozen meatballs to an airtight freezer-safe storage container or ziptop bag for up to 3 months.

How to Serve Meatballs

Here are a few of our favorite ways to enjoy these tasty meatballs:

• Sauce. Turkey meatballs in tomato sauce are pure comfort! You can warm the sauce in a small pot on the stove, then serve the turkey meatballs in sauce, or take our favorite approach: warm the sauce in a large skillet, then simmer the meatballs at the end to heat them through.
• Pasta. Whole wheat dry pasta is perfect for healthy dinners. You can use your favorite pasta shape, though when we’re feeling ultra traditional, I like to do the baked turkey meatballs and spaghetti.
• Sandwich. Grab a hoagie bun and turn these meatballs into a meatball sub!
• Appetizer. Place the meatballs on a plate with toothpicks and enjoy as an appetizer with a side of sauce for dipping.

What to Serve with Turkey Meatballs

• Vegetables. Pair meatballs with Sauteed Zucchini Recipe, Air Fryer Broccoli, or Roasted Mushrooms.
• Bread. Bread goes well with turkey meatballs. No Knead Focaccia or Rosemary Olive Oil Bread would be scrumptious.
• Pasta. Take Instant Pot Spaghetti up a notch by adding these meatballs.
• Veggie Noodles. A low-carb option that sneaks in extra veggies. Try a blend of zoodles and spaghetti for a happy balance. Or add meatballs to Zucchini Pasta or Crockpot Spaghetti Squash.
• Polenta. Serve meatballs with Creamy Polenta with Zucchini and Tomatoes.

Recommended Tools to Make this Recipe

• Scoop. For easy, uniform portioning. I use mine for cookie dough too!
• Instant-Read Thermometer. The easiest, best way to see if the meatballs are cooked all the way through.
• Baking Sheet. I use these for everything, from meatballs to veggies to sheet pan suppers.

Recipe Tips & Tricks

• Don’t Overwork the Meat. Overworking will make the meatballs tough; handle it lightly and you’ll have tender, juicy turkey meatballs every time.
• Don’t Skip the Egg and Breadcrumbs. These keep the meatballs from falling apart.
• Use a Meat Thermometer. Your meatballs can still be a little pink inside and be cooked safely. The best way to know if they are done without drying them out is to use a meat thermometer.
• Add Herbs if You’ve Got ‘Em. No matter how you are serving meatballs, if you have fresh basil or other herbs on hand, it makes a nice addition.

These baked turkey meatballs are my keeper for when I’m craving simple comfort food that won’t lock me to my stove.

I hope you love them too! As always, if you try this recipe, please leave a comment below. It means so much to hear from you.

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Turkey Meatballs

Baked Turkey Meatballs. Easy to make, tender, and absolutely delicious! Serve with spaghetti, buns, or over zucchini noodles.

Course Appetizer, Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 meatballs

Calories 62kcal

Author Erin Clarke / Well Plated

Ingredients

For the Baked Turkey Meatballs:

• 1/3 cup grated Parmesan cheese plus additional for serving
• 1/3 cup Italian-seasoned breadcrumbs whole wheat if possible
• 3 tablespoons finely chopped fresh herbs basil, parsley, or chives a combo, plus additional for serving
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1 pound 93% lean ground turkey keep in your refrigerator until the last possible second
• 1 large egg
• 1 1/2 tablespoons extra-virgin olive oil plus more as needed

For serving:

• Prepared pasta sauce
• Cooked whole wheat pasta or zucchini noodles
• Creamy Polenta
• Split and toasted hoagie buns
• Prepared brown rice

Instructions

• Preheat your oven to 375°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
• In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
  
• In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
  
• With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total.
  
• Brush the tops of the meatballs with the olive oil.
  
• Bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
• While the meatballs cook, warm the sauce and any other items you’d like to serve them with (pasta, hoagie buns, rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.

Video

Notes

• Adapted from my Crock Pot Turkey Meatballs.
• TO STORE: Store leftovers in the refrigerator for up to 4 days (either with or separately from the sauce). Rewarm gently with the sauce on the stove.
• TO FREEZE: Cooked meatballs can be frozen baked or unbaked for up to 3 months. See detailed notes in the post above for a step-by-step.

Nutrition

Serving: 1meatball | Calories: 62kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 26mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.4mg

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Looking for easy, cheesy (yet still healthy!) ground beef dinner ideas? This Ground Beef Casserole will have your family asking for seconds and become a regular in your ground beef recipe repertoire.

Ground beef is browned with onions, peppers, garlic and a surprise ingredient (Rotel!), and layered over noodles in a cheesy sauce for one big, bubbly casserole you’re going to say “mmm-mmm-MMM!” over.

When making comfort food with ground beef that is crowd-pleasing, not too over the top, and easy, my mind immediately (and less creatively) turns to the ol’ tacos or spaghetti ‘n’ meatballs.

Not knocking the classics, they are family favorites for a reason, but this ground beef casserole recipe is a fresh take on a ground beef dinner with SO MUCH FLAVOR.

Ground Beef Casserole is Light and Easy

That’s right, you can make a ground beef casserole that is 100% satisfying, but is not made with a brick of cheese, a cup of cream, or a can of “cream of” soup.

• Greek yogurt steps in for added protein and creaminess and makes a great healthy substitute for sour cream.
• Whole wheat noodles add protein and fiber, making the meal even more filling.
• It is cheesy without overdoing the cheese factor.
• Plus, veggies are added to pack in some vitamins.

How to Make Ground Beef Casserole

In this ground beef casserole, tomato sauce and canned diced tomatoes in green chilis (yes, Rotel has powers beyond queso dip!) are mixed into the browned ground beef and vegetables.

From there, the ingredients are transformed into a divine ground beef casserole by layering over cream sauce noodles, with a final sprinkle of shredded cheddar for its crowning glory.

The Ingredients

• Ground Beef. Opt for 90% to 93% ground beef to make the dish leaner. It has plenty of cheese and creamy sauce to keep it moist.
• Noodles. Choose your favorite shape, such as elbow, penne pasta, or egg noodles.
• Cheese. A sharp cheddar makes the cheese flavor stand out.
• Cream Cheese. Reduced fat cream cheese whisks into the cheese sauce for a creamy factor.
• Greek Yogurt. Makes the sauce even more creamy, while adding more protein.
• Bell Peppers. A green bell pepper, plus a red, orange, or yellow (you pick!) adds fiber and vitamins, making this easy ground beef casserole recipe an all-in-one meal.

• Tomato Sauce. Adds moisture to the lean ground beef.
• Tomatoes in Green Chilis. Surprise ingredient to add loads of flavor to the ground beef.
• Green Onion. Adds a bite.

The Directions

1. Cook beef, onion, and bell peppers in a large skillet over medium-high heat with salt and pepper. Stir in the garlic.

2. Add diced tomatoes in green chilis and tomato sauce. Simmer for 10 minutes. Meanwhile, cook pasta until just below al dente.

3. Whisk together reserved pasta water, cream cheese, Greek yogurt, cornstarch, and salt, then stir in cheese.

4. Add half of the green onions, noodles, and 1 cup pasta water. Stir to combine.

5. Spoon sauce-covered noodles into an even layer in the bottom of a prepared baking dish.

6. Spoon beef mixture over the noodle mixture.

7. Sprinkle with the remaining cheese. Bake ground beef casserole at 350 degrees F for 30 minutes, until it is browned and bubbling. Sprinkle with green onions and let stand for 15 minutes prior to serving. ENJOY!

Storage Tips

• To Store. Refrigerate leftover ground beef casserole in an airtight storage container for up to 3 days.
• To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• To Freeze. Store in freezer-safe, airtight storage container for up to 3 months, thaw overnight in refrigerator, and then reheat.

What to Serve with Ground Beef Casserole

• Salad. For a simple green side salad, go with Arugula Salad. For a sweeter salad, make Spinach Strawberry Salad.
• Roasted Vegetables. Roasted Brussels Sprouts, Roasted Asparagus, or Roasted Broccoli would be an easy way to add some greens to your meal.
• Cocktail. Let yourself sip while you cook with a Brandy Old Fashioned or Apple Cider Cocktail.

Recommended Tools to Make this Recipe

• Casserole Dish. This 9×13 will last forever (and it’s gorgeous).
• Meat Chopper. Nifty tool for breaking apart and crumbling ground beef while it cooks.
• Garlic Press Rocker. A clever way to mince garlic.

Make this ground beef casserole for your next family dinner.

It might not win a beauty contest, but it’s going to win over everyone’s tastebuds!

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Ground Beef Casserole

Family-pleasing ground beef casserole, with flavorful ground beef, vegetables, pasta, and lightened creamy sauce, baked with cheese on top.

Course Casserole, Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 559kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound lean ground beef 90% or 93% lean
• 1 medium yellow onion chopped
• 1 bell pepper red, yellow, or orange, chopped
• 1 green bell pepper chopped
• 1 1/4 teaspoons kosher salt divided
• 1/2 teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 2 10-ounce cans diced tomatoes and green chilis (such as Rotel)
• 1 8-ounce can added tomato sauce
• 12 ounces whole wheat pasta noodles such as egg noodles, elbow macaroni, or penne
• 1 cup full-fat plain Greek yogurt or sour cream
• 4 ounces reduced-fat cream cheese at room temperature
• 1 tablespoon cornstarch
• 8 ounces sharp cheddar cheese shredded and divided (about 2 cups)
• 4 green onions thinly sliced, divided

Instructions

• Place a rack in the center of the oven and preheat to 350°F. Coat a 9×13-inch baking dish with nonstick spray.
• In a wide, deep skillet, heat the oil over medium-high heat. Once the oil is hot, add the beef, onion, red bell pepper, green bell pepper, 1 teaspoon of the salt, and pepper. Cook, breaking apart the meat, until it is fully cooked through and the onions are translucent, about 8 minutes. Increase the heat slightly and continue to cook and stir until most of the liquid cooks away.
  
• Stir in the garlic. Let cook, stirring constantly, until super fragrant, about 30 seconds. Add the diced tomatoes in green chilis and the tomato sauce. Let simmer for 10 minutes, stirring occasionally.
  
• Meanwhile, in a large pot of salted water, cook the pasta until just below al dente—it shouldn’t be completely crunchy but should still be too firm to eat. Reserve 1 1/2 cups of the pasta cooking water, then drain and set aside
• Pour 1/2 cup of the reserved pasta water back into the now-empty pot you used to cook the pasta. Add the cream cheese, Greek yogurt, cornstarch, and remaining 1/4 teaspoon salt. Whisk until smoothly combined. Stir in one-third of the cheese, continuing to whisk until it is mostly smooth. Don’t worry if the cheese doesn’t melt completely.
  
• Add half of the green onions, the noodles, and the remaining 1 cup pasta water. Stir to combine, then carefully spoon the noodles and the liquid in the pot into an even layer in the bottom of the prepared baking dish. It will look like a mess at this point.
  
• Spoon the beef mixture evenly over noodles. Sprinkle with the cheddar.
  
• Bake ground beef casserole until the cheese is browned and it is bubbling around the edges, about 30 minutes. If desired, pop the pan under the broiler for a minute or two to further brown the cheese. Watch carefully. Remove from the oven, sprinkle with the remaining green onions, and let stand for 15 minutes prior to serving.

Notes

• TO STORE: Refrigerate leftover ground beef casserole in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• TO FREEZE: Store in freezer-safe, airtight storage container for up to 3 months, thaw overnight in refrigerator, and then reheat.

Nutrition

Serving: 1of 6 | Calories: 559kcal | Carbohydrates: 46g | Protein: 38g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 97mg | Potassium: 519mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 45mg | Calcium: 356mg | Iron: 2mg

More Ground Beef Dinner Ideas

Ground beef makes so many easy and crowd-pleasing dinners! Taco casserole, pasta bake, and shepherd’s pie are classics.

Main Dishes

Easy Shepherd’s Pie

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Casseroles

Mexican Casserole

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Instant Pot

Instant Pot Spaghetti

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A ground beef recipe is sure to mean a family favorite and comfort food classic, and this Ground Beef Stroganoff tops the list. Egg noodles twirl in a savory cream sauce (made without heavy cream OR cream of mushroom soup!) with cremini mushrooms and ground beef seasoned with smoked paprika, thyme, garlic, and a few secrets.

Bust out those packages of ground beef you have stocked in the freezer.

We are going to show it off in this from-scratch (but EASY) ground beef stroganoff, the ground beef twin to this traditional, steak-version Beef Stroganoff.

This ground beef stroganoff is a Pioneer Woman-tasting comfort food that is lightened up Well Plated style.

• No cream of mushroom. We love Campbell’s when it comes to some things, but we’re putting the canned mushroom aside for this stroganoff and making it from scratch for better taste and nutrition.
• No sour cream or heavy cream. Greek yogurt, another protein heavy hitter, is used for the creamy factor.

From scratch does NOT mean this recipe is difficult.

Ground beef stroganoff is ready in 30 minutes and made all in one pot!

Ground Beef Recipes for Easy Dinners

Ground beef stroganoff stands strongly alongside other family-favorite ground beef dinners. 

If ground beef stroganoff, Shepherd’s Pie, and Hamburger Casserole were in a contest for making the happiest diners, I’m not sure who would win!

Ground beef stroganoff is similar to the cheesy, oh-yes-pleasey Homemade Hamburger Helper, another from-scratch and lightened up take on a traditional ground beef recipe, with noodles, creamy, savory sauce, and added vegetables.

How to Make the Best Easy Ground Beef Stroganoff Recipe

Ground beef stroganoff is made in one pot and ready in 30 minutes!

It’s also nutritious (no butter, heavy cream, or cream cheese here).

You’ll feel great serving it to your family, and relish the time you saved in the process.

The Ingredients

• Ground Beef. Use a lean ground beef, 90% or 93%.

• Mushrooms. I like to use cremini mushrooms for their earthy, but not too overpowering, flavor. You can use really any variety or a mix; I just don’t recommend white button mushrooms as they are quite bland.
• Noodles. Egg noodles are the traditional way to serve old-fashioned beef stroganoff, but you could certainly serve ground beef stroganoff over rice, whole wheat noodles, or Garlic Mashed Potatoes.
• Beef Broth. Flavorful cooking liquid for building the sauce. Use low sodium beef broth so you can control the salt content.
• Greek Yogurt. Use full fat so it tastes satisfying, or substitute sour cream.

• Smoked Paprika. The key to the paprika is smoked, which is highly different and more deeply flavored than regular paprika.
• More Herbs and Spices. Thyme, garlic, onion powder, salt, and ground black pepper season up the ground beef immensely and add some earthiness, also complementing the mushrooms.
• Worcestershire Sauce. Hello flavor, this one really adds a ka-pow of savory.
• Dijon Mustard. Pairs perfectly with ground beef.
• Fresh Herbs. Garnish with fresh thyme or parsley for serving.

The Directions

1. Cook beef and seasonings in a large skillet over medium high.

2. Reduce to medium heat, add sliced mushrooms and cook until soft.

3. Stir in flour.

4. Add one-third of the beef broth.

5. Stir in the Worcestershire sauce and mustard. Add remaining broth and bring to a boil, then simmer for 10 minutes, stirring occasionally.

6. Stir in Greek yogurt. Serve hot over egg noodles with a sprinkle of fresh herbs. ENJOY!

More Ground Beef Recipes

Ground beef is one of America’s favorite grocery staples. It’s a more affordable protein that can be stretched, is a great source of iron, and freezes well. 

Besides this ground beef stroganoff, here are some more best ground beef recipes sure to please:

• Pasta. Instant Pot Spaghetti, Zucchini Lasagna, Crockpot Lasagna
• Chili. Instant Pot Chili, Whole30 Chili, Instant Pot Paleo Chili
• Soup. Cabbage Roll Soup, Crock Pot Hamburger Soup
• Burgers. Blue Cheese Burger, Air Fryer Hamburgers 
• Tex Mex. Mexican Casserole, Taco Skillet, Taco Pasta
• Stuffed Peppers. Greek Stuffed Peppers, Crockpot Stuffed Peppers, Instant Pot Stuffed Peppers

Storage Tips

• To Store. Refrigerate leftover ground beef stroganoff in an airtight storage container for up to 3 days.
• To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• To Freeze. I do not recommend freezing ground beef stroganoff as the texture of the mushrooms will become mushy after reheating.

What to Serve with Ground Beef Stroganoff

• Salad. For a simple green side salad, go with Arugula Salad. For a sweeter salad, make Spinach Strawberry Salad with Balsamic Poppy Seed Dressing. To kill it with presentation and have some bacon because why not, make 7 Layer Salad.
• Roasted Vegetables. Roasted Brussels Sprouts, Roasted Asparagus, or Roasted Broccoli would add scrumptious greens to your meal (and mom says to eat your vegetables).
• Mashed Potatoes. Serve the ground beef stroganoff over mashed potatoes to bump the comfort food factor up another level. Try Garlic Mashed Potatoes for something classic, or Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes for a hands-free cooking method.

Recommended Tools to Make this Recipe

• Dutch Oven. This heavy-duty pot can go from stove to oven, browns food exceptionally, and is easy to clean.
• Wooden Spoons. For breaking apart the ground beef, stirring, and serving.
• Measuring Spoons. For measuring herbs and spices, for cooking and baking.

The Best Dutch Oven

Both durable and beautiful, this Dutch oven is the vessel for all your one pot meals.

Get on AMazon

Give your ground beef the star treatment with ground beef stroganoff!

Everyone’s going to ask for seconds, promise.

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Ground Beef Stroganoff

Ground beef stroganoff is a fast, easy family favorite. Cooked with onions and mushrooms in a creamy, savory sauce, served over egg noodles.

Course Dinner, Main Course

Cuisine American, Russian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 421kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound lean ground beef 90% or 93% lean
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 6 ounces egg noodles whole wheat if possible
• 16 ounces cremini baby bella mushrooms sliced
• 2 tablespoons all-purpose flour
• 1 15-ounce can beef broth divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard optional
• 2/3 cup full-fat Greek yogurt at room temperature* or sour cream about 5 1/2 ounces
• Chopped fresh parsley or thyme optional

Instructions

• If your Greek yogurt is still in the refrigerator, remove it now. In a large, deep skillet heat the oil over medium high. Once the oil is hot, add the beef, smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Cook, breaking apart the meat with a spoon or sturdy spatula, until it is fully browned and cooked through, about 6 to 8 minutes. If there’s excess grease pooling in the pan, drain it off (if you are using 93% lean you likely will not need to).
  
• Reduce the heat to medium and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms soften, brown and shrink, about 8 to 10 minutes.
  
• Meanwhile, bring a pot of salted water to a boil. Cook noodles to al dente according to package instructions, then drain and set aside.
• Sprinkle the flour over the top of the beef and mushrooms, then stir to coat. Pour in about one-third of the beef broth. Stir, scraping off any bits that are stuck to the bottom of the pan. Stir in the Worcestershire and mustard.
  
• Add the rest of the broth. Bring the liquid to a boil, then reduce the heat to a gentle bubble. Continue simmering, stirring from time to time, for 10 minutes.
• Remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature Greek yogurt. Taste and adjust seasonings as desired. Serve hot over the egg noodles with a sprinkle of parsley or thyme. Or, you can stir the pasta into the pan with the noodles and serve the stroganoff as a mix.
  

Video

Notes

*Do not use fat free Greek yogurt, as it will curdle (low-fat is fine); make sure the Greek yogurt is at room temperature and add it off the heat (to further prevent curdling).

Adapted from my Ground Chicken Stroganoff.

 

• TO STORE: Refrigerate leftover ground beef stroganoff in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• TO FREEZE: I do not recommend freezing ground beef stroganoff as the texture of the mushrooms will become mushy after reheating.

Nutrition

Serving: 1serving (of 4) | Calories: 421kcal | Carbohydrates: 42g | Protein: 37g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 108mg | Potassium: 1136mg | Fiber: 3g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 5mg

More Ground Beef Dinners

Slow Cooker

Crockpot Meatballs

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Stir Fries

Korean Beef Bowl

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Main Dishes

Ground Beef and Potatoes

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Give your weekly menu a little kick with this 30-minute Cajun Shrimp Pasta! With whole wheat noodles, juicy shrimp, and colorful veggies tossed in a lightly spicy cream sauce, this recipe is a homemade version of everyone’s favorite restaurant-style recipe.

This lighter Cajun shrimp pasta recipe is inspired by a well-loved restaurant of my childhood: Chili’s.

Their Cajun shrimp pasta was always one of my go-to orders (when I wasn’t down the street enjoying Applebee’s Oriental Chicken Salad).

Spicy blackened shrimp cooked in a thick Alfredo sauce, it was indulgent, heavy on the penne pasta, light on the veggies, and exactly that sort of thing that high school Erin craved (I wasn’t cued into lighter takes like Garlic Shrimp Pasta yet).

Nowadays, I still love a rich and creamy plate of pasta now and then, but with a few tricks to make the recipe just as healthy and wholesome as it is satisfying.

Tips for Making Cajun Shrimp Pasta without Cream

Why does restaurant food taste so good (hello, Lettuce Wraps | Copycat PF Changs)? Usually, because they contain large amounts of fat and salt (sodium)—great for a night out, not so great for everyday home cooking.

To recreate this restaurant-style Cajun shrimp pasta, I made a few swaps to the classic recipe to make it a solid choice for weeknight meals.

• No Cream. Unlike Chili’s recipe, which relies on butter and heavy cream for richness, I opted for milk, cornstarch, and light cream cheese to create a healthier but equally-delicious sauce with less fat and fewer calories.
• Extra Veggies. Restaurants usually go heavy on pasta because it’s an affordable ingredient that accommodates Americans’ expectations for BIG restaurant portions. This recipe, however, opts for more veggies and less pasta for added nutrition.
• Whole Wheat Pasta. I always prefer to reach for whole wheat pasta (like in this Chicken Alfredo Bake) when cooking a pasta dish at home to sneak a little extra fiber and whole grain goodness into every bite.

These nutritious swaps paired with easy prep and crowd-pleasing flavor will quickly turn this version of Chili’s Cajun shrimp pasta into an instant family favorite.

How to Make Creamy Cajun Shrimp Pasta

My goal for this recipe was to make a copycat Cajun shrimp pasta that’s tasty and better for you without losing its indulgent appeal.

The luscious, creamy sauce adds decadence (just like in Pasta al Limone), and ingredients like whole wheat pasta, bell peppers, mushrooms, and shrimp bring a scrumptious balance.

The Ingredients

• Shrimp. Quick-cooking, easy to eat, and tasty in a variety of dishes (everything from Shrimp Tacos to spicy Bang Bang Shrimp), shrimp are also an excellent source of protein. v

• Whole Wheat Pasta. Trading out white pasta noodles for their whole-grain counterpart instantly boosts your intake of fiber, protein, and other nutrients.

• Reduced-Fat Cream Cheese. This is a creamy Cajun shrimp pasta without cream! Just 4 ounces of light cream cheese are all you need for a sauce that tastes thick and creamy like Alfredo, for a fraction of the calories. (it’s also my secret to creamy Turkey Tetrazzini.)
• Milk. Making this dish with nonfat milk lightens things up.
• Bell Peppers. Crisp and colorful, a trio of bell peppers load every twirl of the fork with plenty of vitamin A, vitamin C, and fiber.
• Mushrooms. While the original Chili’s version of this Cajun pasta does not contain mushrooms, I love the addition. They taste super delish in this recipe (and Mushroom Pasta) and add tons of nutritional benefits.

• Fire-Roasted Diced Tomatoes. A one-ingredient trick to make this Cajun shrimp pasta taste like Chili’s. I keep several of these cans in my pantry at all times to add instant flavor (and extra veggies!) to my meals. (If you love tomato cream sauces, check out Penne Alla Vodka next).
• Cajun Seasoning. Cajun seasoning is a blend of flavorful Cajun spices and herbs such as smoked paprika, garlic powder, onion powder, black pepper, thyme, and oregano. It gives this pasta its signature flavor. You can also use it for Cajun Shrimp Boil Foil Packs and Cajun Shrimp and Grits.

• Green Onions. For a final flourish of color that adds additional zip and freshness.

The Directions

1. Cook the pasta to al dente, drain, and set aside.

2. Toss the shrimp with Cajun seasoning, garlic powder, salt, and pepper.

3. Add the shrimp to a preheated large skillet with oil.

4. Cook for 3 to 5 minutes. Remove the cooked shrimp to a plate.

5. Saute the bell peppers with more Cajun seasoning, garlic powder, salt, and pepper. Add the tomatoes.

6. Add part of the green onions. Remove the vegetables to the plate with the shrimp. Whisk the milk and cornstarch together.

7. Pour the milk mixture into the skillet with butter, whisking until smooth. Add the cream cheese. Stir in the remaining Cajun seasoning.

8. Return everything to the pan.

9. Toss to coat all the ingredients in the sauce.

10. Top with additional green onions, chopped fresh parsley, or a sprinkle of Parmesan cheese. ENJOY!

Storage Tips

• To Store. Refrigerate pasta in an airtight container for up to 3 days.
• To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What Sides Go with Cajun Shrimp Pasta

Salads

Arugula Salad

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Grilling

Grilled Zucchini

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Muffins

Cornbread Muffins

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Recommended Tools to Make this Recipe

• Dutch Oven. Perfect for making Cajun shrimp pasta.
• Whisk. This small whisk is easy to handle.
• Mixing Bowls. A set of mixing bowls is essential in every kitchen.

The Best Dutch Oven

A high-quality Dutch oven like this one will help you prepare everything from casseroles to pastas to desserts.

Get on AMazon

Be warned; this creamy Cajun shrimp pasta is about to fire up your busy weeknight dinner expectations!

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Cajun Shrimp Pasta

This healthy Cajun Shrimp Pasta without cream tastes just like the restaurant recipe but with less fat, fewer calories, and extra veggies.

Course Main Course

Cuisine American, Cajun

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 –6 servings

Calories 340kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces whole wheat linguine noodles or pasta of your choice
• 1 pound large shrimp peeled and deveined*
• 3 teaspoons Cajun seasoning divided, or to taste
• 1/2 teaspoon garlic powder divided
• 3/4 teaspoon kosher salt divided, plus additional to taste
• 1/4 teaspoon black pepper divided
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter divided
• 1 medium red bell pepper thinly sliced and halved
• 1 medium orange or yellow bell pepper thinly sliced and halved
• 1 medium green bell pepper thinly sliced and halved
• 8 ounces sliced baby bella (cremini) mushrooms sliced
• 1 small bunch green onions thinly sliced, divided
• 14 ounces fire-roasted diced tomatoes drained (1 can)
• 1 1/4 cups nonfat milk
• 1 1/2 tablespoons cornstarch
• 4 ounces light cream cheese softened to room temperature

Instructions

• Bring a large pot of salted water to a boil. Prepare pasta according to the package instructions for al dente.
• Heat the oil in a large, deep skillet or dutch oven over medium-high heat. Place the shrimp in a bowl and sprinkle with 1 teaspoon Cajun seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss to coat.
  
• Once the oil is hot but not yet smoking, add the shrimp.
  
• Cook just until they turn from gray to pink, are lightly firm, and fully cooked through, about 3 to 5 minutes. (Be careful not to overcook!) With a slotted spoon, immediately remove them to a large plate or large bowl. Reduce the skillet heat to medium.
  
• Heat 1 tablespoon butter over medium heat. Add the red, orange, and green bell peppers. Cook 3 minutes, then add the mushrooms and sprinkle with 1 teaspoon Cajun seasoning and the remaining 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté until the mushrooms are tender and have given off their liquid, about 5 additional minutes. Add the tomatoes and cook until most of their liquid has cooked off, about 3 minutes.
  
• Add two-thirds of the green onions. With a large spoon, scoop up the vegetables into the plate or bowl with the shrimp.
  
• In a large liquid measuring cup, whisk together the milk and cornstarch until well combined.
• Grab a whisk and heat the final 1 tablespoon butter over medium. Pour in the milk mixture and whisk until smooth. Add the cream cheese in small pieces. (I usually tear and drop it right in with my fingers.) Whisk constantly and bring the mixture to a steady (but not violent) simmer, and cook for 2 to 3 minutes until the sauce is slightly thickened, whisking all the while so that you have a smooth, creamy sauce. Stir in the final 1 teaspoon Cajun seasoning.
  
• Return the vegetables and shrimp to the skillet. If there are a lot of juices that have collected in the bottom of the bowl, you can choose to add it if you want a thinner sauce or omit it if you prefer a thicker sauce. Drain the noodles and add them to the skillet.
  
• With a long pair of tongs, toss to fully combine and coat every bit with that yummy, creamy sauce. Taste and adjust salt, pepper, and Cajun seasoning to taste. Sprinkle with remaining green onions. Serve hot.
  

Video

Notes

• *For the speediest possible prep, purchase peeled and deveined shrimp. (Easy-peel and deveined would also work.) I buy frozen and let them thaw overnight in the refrigerator. Tails on or off is your preference.
• TO STORE: Refrigerate pasta in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 6, about 2 cups | Calories: 340kcal | Carbohydrates: 43g | Protein: 21g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 117mg | Potassium: 582mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2470IU | Vitamin C: 52mg | Calcium: 186mg | Iron: 3mg

More Shrimp Pasta Recipes

Never-ending possibilities. Here are more ways to enjoy shrimp with pasta:

Pastas

Shrimp Ravioli

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Pastas

Shrimp Orzo with Lemon and Asparagus

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Main Dishes

Healthy Shrimp Scampi with Zucchini Noodles

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When you want comfort and decadence but need wholesome and nourishing, Butternut Squash Pasta is the solution. Butternut squash is the secret to the swoon-worthy sauce, making it the ideal addition to your healthy recipe rotation.

The hidden veggies in the sauce make this an ideal pasta for kids…or anyone who is veggie shy.

For this pasta, the secret sauce (literally) that makes it special is roasted butternut squash.

As this Roasted Butternut Squash demonstrates, cooking squash in the oven until it is caramelized and tender unlocks its true potential.

• This pasta makes the most of the roasted squash’s nutty, sweet, and melt-in-your-mouth goodness by blending it into the sauce.
• From there, elevated additions like Roasted Garlic, brown butter, and gouda make it a forever-keeper you can serve to company.

This easy butternut squash pasta is on our house favorites list, and I know it will earn its spot on yours.

Let’s make it!

Reasons to Love Butternut Squash Pasta

If you haven’t already been sold on the idea of butternut squash pasta, here are some of the reasons why I love this recipe so much:

• CHEESE. Butternut squash pairs well with cheese, and while this isn’t a mac and cheese recipe per se (turn to Butternut Squash Mac and Cheese for that), the cheese and butternut squash elevate one another beautifully.
• It’s Versatile. Not only can you enjoy this recipe as a side or vegetarian main, but you can also upgrade it by adding a filling protein, like in this Butternut Squash Sausage Pasta.
• It’s Nutritious. This is a creamy, comforting pasta dish without heavy cream, meaning it’s fairly wholesome. Healthy swaps keep things light, and an array of veggies add valuable nutrition. (For those who like a little extra nutrition punch, see the FAQ section below for more ideas of what to add.)

How to Make Butternut Squash Pasta

This roasted garlic and butternut squash pasta tastes luxurious, far more so than you’d expect from its comparably lean ingredient list.

The majority of this recipe’s creaminess and richness comes from the butternut squash itself.

Combined with a touch of milk and cheese, the squash becomes a sumptuous pasta sauce.

The Ingredients

• Pasta. Whole wheat pasta ensures that this dish is full of filling fiber and added nutrients. I used rotini, but you can use any short, tubular noodle you prefer.

• Butternut Squash. Creamy, nutty, and naturally sweet, butternut squash pairs well with a cheesy sauce. It’s also packed with vitamins, antioxidants, and fiber.
• Garlic + Onion. The small but mighty flavor builders. These roast on the sheet pan right along with the butternut squash.
• Milk. Helps make the squash sauce extra creamy. I used 1% milk, but you can use any milk you have on hand.
• Butter + Sage. Cooking the sage leaves in browned butter adds earthiness, warmth, and richness to the butternut squash sauce.
• Cheeses. Nutty, creamy Gouda and savory Parmesan are the perfect cheesy duo to take this butternut squash pasta from simple to spectacular.
• Red Pepper Flakes. A touch of heat is the perfect complement to the sweet and savory notes.

The Directions

1. Cut the top off of the garlic, drizzle it with olive oil, wrap it in aluminum foil, then place it on a baking sheet. Prick the squash all over, slice it in half, scoop out the seeds, and place it on the baking sheet.

2. Trim, peel, and halve the onion. Add it to the baking sheet.

3. Roast at 400 degrees F for 40 to 50 minutes. Let cool.

4. Cook and drain the pasta, reserving 1 cup of pasta water.

5. Remove the squash skin, then add the flesh to a blender with the onion and garlic cloves.

6. Add milk and blend until smooth.

7. Brown the butter with the sage in the pasta pot.

8. Stir in the squash sauce and Gouda.

9. Stir everything together. ENJOY!

Storage Tips

• To Store. Refrigerate pasta in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat, adding a splash of milk as needed for moisture. You can also reheat this dish in the microwave.
• To Freeze. Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Pair with Butternut Squash Pasta

• Salad. For something fresh and light, serve this creamy butternut squash pasta with Shaved Brussels Sprouts Salad or Winter Salad.
• Vegetables. Try Roasted Broccolini, Air Fryer Brussels Sprouts, or Roasted Cauliflower.
• Bread. A slice of Rosemary Olive Oil Bread would be scrumptious with this dish.
• Meat. For a hearty meal, pair this pasta with Air Fryer Steak, Grilled Pork Chops, or Baked Bone In Chicken Breast.

Recommended Tools to Make this Recipe

• Baking Sheet. It is better to roast butternut squash than boil it, so a baking sheet is crucial.
• Blender. Essential for creating the best butternut squash pasta sauce. This more economical version is also great.
• Large Pot. This high-quality pot is perfect for preparing this pasta.

High-Powered Blender

For ultra smooth sauces, spreads, soups, and smoothies, this blender can’t be beaten. It’s great quality and will last you for years to come.

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We happily ate this dish multiple nights in a row, then missed it as soon as it was gone.

You will love it! Be sure it finds its way to your table soon.

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Butternut Squash Pasta

This easy butternut squash pasta uses roasted butternut to create a rich, creamy sauce that's nutritious! Add meat or enjoy as a vegetarian dish.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 Servings (8 cups total)

Calories 746kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large head garlic
• 1 medium butternut squash 2 pound to 2 1/2 pounds
• 1 small onion
• 3 tablespoon extra-virgin olive oil divided
• 1 teaspoon kosher salt plus extra for cooking the pasta
• 1/2 cup low-fat milk (I used 1%), plus additional as needed
• 1 pound whole wheat rotini pasta or similar short, twisty, tubular pasta such as cavatappi, penne, or fusilli
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh sage plus additional for serving
• 4 ounces gouda cheese shredded (about 1 cup)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup finely grated Parmesan cheese about 1 ounce, optional

Instructions

• Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• Cut the very top off a bulb of garlic so that the top of the cloves are exposed (see Roasted Garlic for even more prep tips). Place a square of aluminum foil large enough to wrap around it completely on top of the prepared baking sheet, set the garlic bulb in its center, then drizzle the garlic with 1 tablespoon of the oil. Wrap the foil up and around the garlic so the garlic is completely enclosed. Scoot it to one corner of the baking sheet.
• With the tines of a fork, lightly prick the butternut squash skin all over. Trim off its stem end and a little bit off of its bottom end so it can stand up flat. Stand the squash up on its bottom end, then with a very sharp knife, slice it in half lengthwise from top to bottom. Scoop out and discard the seeds and stringy bit. Place it cut sides-up on the baking sheet.
• Trim off the stem ends of the onion and halve it lengthwise through the stem. Peel each half (discard the peels) and then place the halves cut-sides up on the baking sheet beside the squash.
  
• Drizzle the squash and onion with the remaining 2 tablespoons oil. With your fingers, rub the squash and onion lightly so the cut sides are evenly coated with oil. Sprinkle the onion and squash with 1 teaspoon salt (it will look like a lot). Roast until the squash is fork tender, about 40 to 50 minutes. Remove and let cool for 20 minutes.
  
• While the squash cools, fill a large pot three-fourths of the way with water and bring to a boil. Salt the water well, then add the pasta. Cook until al-dente according to package instructions. Reserve 1 cup of the pasta water (DO NOT FORGET), then drain the pasta and quickly rinse it with cool water. Shake out as much water as you can, then set aside to drain further.
  
• Once the squash is cool enough to handle, tear away the skin and place the flesh into a high-powered blender or food processor in chunks. Discard any dark, burned outer onion layers and then add the remaining onion to the blender. Unwrap the garlic and squeeze the cooked garlic cloves out of their skin. Transfer to the blender.
  
• Add 1/2 cup of the milk and blend until smooth and creamy, adding more milk as needed so that the sauce will blend. The mixture will be thick. Stop to scrape down the blender as needed.
  
• In the now-empty pasta pot, add the butter and sage. Cook on medium-low heat until butter starts to turn amber brown, stirring constantly and scraping up any brown bits that form on the bottom of the pot (this will take 2 to 4 minutes). Immediately add the blended squash mixture and the gouda. Cook over medium heat, stirring frequently, until the cheese is melted.
  
• Shake the pasta one more time to remove any lingering water, then add to the pot. Add the red pepper flakes. Stir to combine, adding the reserved pasta water (or more milk) to loosen it as needed. Taste and adjust the salt to your liking. Serve immediately, with a sprinkle of Parmesan cheese and additional fresh sage.
  

Notes

• TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat, adding a splash of milk as needed for moisture. You can also reheat this dish in the microwave.
• TO FREEZE: Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), about 2 cups | Calories: 746kcal | Carbohydrates: 100g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 49mg | Potassium: 795mg | Fiber: 15g | Sugar: 11g | Vitamin A: 20361IU | Vitamin C: 42mg | Calcium: 346mg | Iron: 2mg

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Creamy Beef Stroganoff is an old-fashioned comfort food that never goes out of style! This homemade, easy beef stroganoff recipe ditches the cream of mushroom can for a simple, from-scratch version, tossed with seasoned sirloin steak, and served over egg noodles.

Why You’ll Love This Stroganoff Recipe

• Comforting. With tender mushrooms, sirloin steak, and a creamy sauce made with beef broth and Greek yogurt (my swap for sour cream) over pasta noodles, beef stroganoff is a nostalgic dish that fills the tummy and warms the heart.
• Budget-Minded. Stroganoff stretches beef to more servings, so you can feed a larger crowd for less.
• One-Pot. Like my other one-pot recipes, everything cooks in the same vessel, even the noodles for easy clean up.
• A Timeless Classic. Stroganoff exists in various forms, from stroganoff with sour cream, to Ground Beef Stroganoff, to versions with or without mushrooms, but this classic stove top version is my favorite of them all.
• Grandma-Approved. I have so many wonderful memories of my Grandma Dorothy cooking beef stroganoff for my sisters and me. To this day, I can taste the love. You will too!

Your whole family will love this simple stroganoff tonight, and for years to come!

About Beef Stroganoff

Beef stroganoff is a creamy, hearty dish with Eastern European origins.

Legend has it that beef stroganoff gets its name from the well-to-do Russian Stroganov family, whose French chef created this dish for a cooking contest in the late 1800s.

You’ll find many variations, including in the ingredients of the stroganoff sauce itself.

• In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewives, the beef stroganoff sauce is made with lightly floured beef cubes, bouillon, and mustard, then finished with a sour cream sauce. No cremini mushrooms, no onions.
• In the versions of beef stroganoff you’ll find most often in the United States, the beef stroganoff sauce also includes onion powder and mushrooms.
• Some recipes call for white wine (this one does not, though you can add it if you like) and others even use cream cheese.

How to Make the Best Beef Stroganoff

Forget beef stroganoff with cream of mushroom soup, Hamburger Helper, or other processed ingredients.

Beef stroganoff from scratch is easy to make!

This is a one-pot, easy beef stroganoff that offers classic flavor without the fuss.

Creamy, beefy sauce and tender noodles never go out of style.

The Ingredients

• Steak. While beef (I prefer sirloin) is traditional for stroganoff, you can also try Chicken Stroganoff or use pork tenderloin.

• Seasoning. Season up the beef with salt, pepper, garlic powder, and onion powder. Simple and perfect.
• Olive Oil. For searing the beef. This step adds important flavor.
• Butter. For sautéing the mushrooms and making the sauce’s roux. 
• Mushrooms. Save the wild mushrooms for Mushroom Risotto or Mushroom Pasta. For a hearty, stick-to-your-ribs stroganoff, baby bella (cremini) mushrooms have good flavor and are more affordable and easy to find.
• Beef Stock. Use unsalted so it doesn’t get too salty.
• Greek Yogurt. This beef stroganoff recipe is made without sour cream and without heavy cream. Greek yogurt is my forever-favorite substitution. It adds protein to the dish and a nice tang.

• Worcestershire. Oomphs up the savory factor.
• Dijon. Paired with the Worcestershire, this dish is unstoppable.
• Cornstarch. Mixed with water to make a slurry, cornstarch thickens stroganoff sauce.
• Thyme. Fresh thyme adds a final earthy flavor and additionally garnish the dish.

The Directions

1. Cut the Steak into Strips. Pat it dry first.

2. Season. Salt and pepper bring out the flavors in the meat.

3. Sear the Meat. Get the sides brown, cooking the beef in even layers.

4. Saute the Mushrooms. Do this in butter for the best flavor.

5. Add Flour. This will thicken the stroganoff.

6. Add the Broth. Do this slowly while stirring.

7. Simmer the Noodles. The cook right in the pot! EASY.

8. Temper the Greek Yogurt. Stirring it with some of the hot liquid will make sure the sauce doesn’t curdle.

9. Cornstarch Slurry. This makes the stroganoff thicker.

10. Stir It All Together. Serve hot with additional fresh thyme. ENJOY!

Stroganoff Variations

• Slow Cooker Beef Stroganoff. All of the classic flavor, made easy in the crockpot. This recipe also works with chuck roast, a much tougher cut that needs low and slow cooking.
• Instant Pot Beef Stroganoff. Makes tough cuts of beef tender in a fraction of the time.
• Vegan Mushroom Stroganoff. For vegans and non-vegans alike, this pasta dish is a healthy and filling dinner.
• Instant Pot Beef and Noodles. Beef and noodles is similar to beef stroganoff and every bit as comforting, but it is made with a broth-based sauce (great for those who are dairy free!).

Storage Tips

• To Store. Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
• To Reheat. Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• To Freeze. I do not recommend freezing beef stroganoff as the texture of the mushrooms will be come mushy after reheating.

What to Serve with Beef Stroganoff

A true stick-to-your-ribs comfort, stroganoff is usually served with a carb that’s designed to soak up that savory sauce, like noodles, potatoes, or rice.

For a greener option, try it with a salad or roasted vegetables.

• Noodles. Egg noodles are the most traditional way to serve stroganoff, though you can certainly swap penne, rigatoni, or your pasta shape of choice.
• Mashed Potatoes. Try Garlic Mashed Potatoes for something classic, Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes for a hands-free cooking method, or Cauliflower Mashed Potatoes for a low-carb option.
• Rice. Here’s How to Cook Brown Rice and How to Make White Rice.
• Salad. Arugula Salad is my go-to quick and simple side dinner salad.
• Roasted Vegetables. Roasted Brussels Sprouts or Roasted Broccoli would add greens to your meal for a well-balanced dinner.

Recommended Tools to Make this Recipe

• Dutch Oven. This is an amazing and high-quality Dutch oven for all your one pot meals. This one is also great and easier on the wallet.
• Non-Slip Cutting Board. Essential kitchen tool for all your meal prep. These are great because the grooves will catch any of the steak’s juices while you slice.
• Nesting Mixing Bowls. A 10-piece set, there is a bowl for every mixing need.

Pass along the comfort and nostalgia of grandma’s house with this beef stroganoff.

It’s sure to please a crowd and be a forever-requested recipe you will want to pass down.

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Beef Stroganoff

This traditional beef stroganoff is creamy and made from scratch without cream of mushroom soup and cooks in one-pot! An easy family favorite.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Calories 527kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds boneless sirloin steak
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 16 ounces cremini mushrooms (baby bella), sliced
• 4 cups unsalted beef stock divided
• 8 ounces whole wheat egg noodles or penne, rotini, or similar short noodle
• 2/3 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
• 3 tablespoons Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
• 2 teaspoons chopped fresh thyme plus additional for serving

Instructions

• Pat the steak dry. Cut against the grain into thin strips. Cut the strips crosswise so you have 1-inch x 2-inch pieces the beef (they will look rather large, but this size stays more tender). Place in a bowl and top with the salt, pepper, garlic powder, and onion powder. Stir to evenly coat.
  
• In a Dutch oven or similar large, deep pot, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the beef in a single layer. Let cook undisturbed for 3 minutes. Stir and spread back into an even layer. Turn the pieces as needed so that they cook on both sides. Let cook on the other side until the beef is browned all over, about 2 minutes more. Transfer to a plate and cover to keep warm.
  
• Reduce heat to medium-low. To the pot, add the butter and mushrooms. Stir to melt the butter and coat the mushrooms. Continue to cook the mushrooms, stirring periodically, until they brown nicely but have not yet given up their liquid, about 7 to 9 minutes.
  
• Sprinkle the flour over the top of the mushrooms. Stir continually, until all of the white bits of the flour disappear. Splash in about one-third of the broth. Stir to scrape off any bits that have stuck to the bottom of the pot.
  
• Add the rest of the beef broth and increase the heat to a simmer. Add the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and recovering the pot every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
  
• While the noodles cook, place the Greek yogurt in a medium bowl. Scoop out a few spoonfuls of the simmering broth and stir it in with the Greek yogurt. Stir in the Worcestershire and mustard. Set aside (this step deters curdling).
  
• Once the noodles are cooked, uncover the pot and add the cornstarch slurry. Stir and let simmer until the broth at the bottom of the pot thickens slightly, about 1 minute. Remove from the heat and let cool 1 minute.
  
• Stir in the beef along with any juices that have collected on the plate, thyme, and the Greek yogurt mixture. Taste and adjust seasonings as desired (we usually add a pinch or two of additional pepper). Let rest a few minutes, then serve hot with additional fresh thyme sprinkled on top.
  

Video

Notes

• TO STORE: Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.

Nutrition

Serving: 1of 4 | Calories: 527kcal | Carbohydrates: 44g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 134mg | Potassium: 1474mg | Fiber: 2g | Sugar: 5g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 5mg

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