Three-Cheese Zucchini Mushroom Sirloin Pasta

If you’re in need of a quick and easy weeknight dinner, try out this Three-Cheese Zucchini Mushroom Sirloin Pasta! It’s a comforting dish, loaded with wholesome protein from the sirloin, rich cheese, and an array of nutritious veggies. The best part? You only need 30 minutes to prepare it!

Feel free to adapt the recipe to your liking by switching up the vegetables, the pasta, or even the protein source. If you’re aiming for a gluten-free meal, simply use gluten-free pasta. If you’re after extra protein, a protein-packed pasta like Banza Pasta can be a great choice.

Here’s why this Three-Cheese Zucchini Mushroom Sirloin Pasta might become your new favorite:

• It’s packed with the delicious flavors of cheese, sirloin, and pasta.
• It requires just one pot, which makes clean-up a breeze.
• It’s full of vegetables, providing greater volume and nutrition.
• It’s a hearty and flavorful comfort food.
• It’s ready in just 30 minutes!

Here are the ingredients you’ll need:

• 1 lb of thinly sliced sirloin – for a substantial amount of protein.
• 8 oz of egg noodles – just the right amount for a comforting pasta base.
• 1 cup of baby bella mushrooms, sliced – for their delicious flavor and texture.
• 1 medium-sized zucchini, chopped – for a dose of green.
• 1 medium-sized yellow onion, finely diced – for a hint of sweetness.
• 2 cloves of garlic, minced – for a punch of flavor.
• 2 cups of baby spinach – to add a bit of leafy green goodness.
• 1 cup of unsweetened almond milk – for a dairy-free creaminess.
• 2 cups of beef or chicken broth – to add a depth of flavor.
• 1 cup of shredded cheese – I recommend a blend of half mozzarella and half parmesan.
• 1 8-oz. block cream cheese.
• Salt and pepper to taste – I suggest freshly cracked for the best flavor.

Step-by-step instructions for the One Pot Three-Cheese Mushroom Sirloin Pasta:

1. Start by adding a knob of butter to a large pot over medium-high heat. Add the mushrooms, zucchini, onions, and garlic, along with a few shakes of salt and pepper. Cook these vegetables for about 6-8 minutes, stirring occasionally. Once done, drain any excess liquid and transfer the veggies to a separate bowl.
2. In the same pot, add the thinly sliced sirloin, along with more salt and pepper. Cook until the sirloin is browned and cooked through, which should take around 3-4 minutes.
3. Add the cooked vegetable mixture back into the pot and stir it in. Then, add the spinach and stir until it wilts down.
4. Pour in the milk and your choice of broth (beef or chicken) into the pot.
5. Next, add the egg noodles and bring the mixture to a boil. Cook for 10-12 minutes, uncovered, or until the pasta is tender. You’ll want most (but not all) of the liquid to be absorbed by the pasta.
6. Once the pasta is cooked, remove the pot from the heat. Stir in the cream cheese, mozzarella, and parmesan cheese. Keep stirring until all the cheese is melted. You can add additional salt and pepper to taste, if needed.
7. If you wish, you can top the pasta with extra grated parmesan cheese or any other cheese of your choice before serving.

And that’s it! Enjoy your delicious One Pot Three-Cheese Mushroom Sirloin Pasta.

If you find your pasta is too runny, remember you can always thicken it up with some cornstarch. Make a cornstarch slurry by mixing it with a bit of cold water before adding to the pasta directly.

Should you desire a creamier texture, you can whisk 1 tbsp of cornstarch or 1/4 cup of flour into some of the pasta sauce, then add this back into the pot. Let the pasta simmer for an additional 10 minutes, stirring frequently.