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Roast Beef Pasta
8 ounces pasta (such as penne or rigatoni)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup roast beef, diced
1 cup cherry tomatoes, halved
1/2 cup beef broth
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Cook the pasta according to package instructions. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for an additional minute.
Add the roast beef, cherry tomatoes, beef broth, and heavy cream to the pan. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
Add the cooked pasta to the pan and toss to coat it in the sauce. Sprinkle the Parmesan cheese over the top.
Season with salt and pepper to taste. Garnish with chopped parsley before serving