Ingredients
4
4 servings
- •1 (8 ounce) package farfalle (bow-tie) pasta
- •2 teaspoons olive oil
- •1 teaspoon butter
- •1 (6 ounce) package sliced white mushrooms
- •¼ cup French-fried onions
- •1 clove garlic, minced
- •½ (8 ounce) package cream cheese, cubed
- •⅓ cup white wine
- •2 tablespoons tomato paste
- •1 tablespoon lemon juice
- •1 tablespoon cornstarch
- •1 beef bouillon cube
- •½ teaspoon dried parsley
- •½ teaspoon seasoned salt
- •¼ teaspoon smoked paprika
- •¾ pound cooked steak, thinly sliced
- •¼ cup milk, or as needed
- •freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
- Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
- Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
- Pour sauce over pasta and toss to coat. Season with black pepper.
Nutritional Facts
Per 4 servings
- Calories: 628
- Carbohydrate: 55g
- Fat: 33g
- Fiber: 3g
- Protein: 26g
- Sugar: 5g
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