Creamy Parmesan Beef Pasta
By Taylor Mock
- Prep
- 2 min
- Cook
- 10 min
- Serves
- 2–3
- Difficulty
- Easy
Ingredients
- 1 lb ground beef (80/20)
- 1 onion
- 2 cloves garlic
- Avocado oil
- Salt and pepper, to taste
- 1 (10 oz) can Rotel
- 1 box bowtie pasta
- 1 (13.5 oz) can coconut milk
- 1 cup grated Parmesan cheese, plus more for topping
- 1/2 cup shredded mozzarella cheese
- 4 oz fresh spinach
- Green onions, sliced
- 1/2 cup Greek yogurt (optional, for serving)
Directions
- Preheat a griddle on high heat and add a drizzle of avocado oil.
- Sauté the ground beef with the diced onion and minced garlic, seasoning with salt and pepper.
- Once the beef is browned, stir in the entire can of Rotel until well combined.
- Pour in the coconut milk, then add the parboiled bowtie pasta and 1/2 cup of the Parmesan cheese. Mix thoroughly.
- Allow the sauce to bubble and thicken as the coconut milk reduces.
- Sprinkle in the mozzarella cheese and add the spinach, tossing until the cheese melts and the spinach wilts.
- Transfer the pasta to a platter and top with extra Parmesan and sliced green onions.
- If desired, finish with a dollop of Greek yogurt before serving.
