Creamy ground beef pasta with a surprising ingredient

Step 1/4

Crush the garlic gloves with your knife's flat side, pushing them against your cutting board and then you can remove the shells easily. Wash and slice your mushrooms. Put a skillet on high heat first and then turn it a bit down, when you add the minced beef. Start stirring. If the meet cools the skillet down too much, then add some heat. Don't burn the meet, just brown it.

Step 2/4

Add garlic and fry it very lightly together with the meet - don't overcook either of them. Add the HERO to your skillet: the nutritional yeast, followed by a tsp of salt and pinch of cayenne (can add more of both if you crave for very savory or spicy meal) . Lower the heat towards minimum for a while.

Step 3/4

Heat another skillet to maximum and add your mushrooms. I highly recommend not to use any oil or fat as dry-fried (that way the're almost like grilled) mushrooms maintain some amazing flavour and smokiness and they're able to loose all their humidity that way - which is actually, what we're looking for here. If you have a nice non-stick pan and you move them around regularly, there's no need to worry about burning them. Even if some of the slices do burn a bit, that's exactly how I like it.

Step 4/4

Meanwhile boil some water (in a large pot), add at least 1 tsp of salt, add in pasta and cook according to the product instruction until al dente, usually no more than 10 min max. Blend your tinned tomatoes and pour them onto your meet. Add Mascarpone and start stirring until everything is smooth. Grate the cheese, separate some rosemary leaves from the stalks and drain the pasta. Plate everything onto each other in layers or separate into different sections. I prefer the layers for that dish.

Enjoy your meal!