Cheeseburger Pasta Skillet

Y’all know I love to get creative with flavors, but every once in a while I get in the mood for straight-up American comfort food, like cheeseburgers. When that craving hit this week I decided to make a cheeseburger flavored pasta, which gives me all that cheeseburger flavor with a lot less actual burger. Because […]

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Y’all know I love to get creative with flavors, but every once in a while I get in the mood for straight-up American comfort food, like cheeseburgers. When that craving hit this week I decided to make a cheeseburger flavored pasta, which gives me all that cheeseburger flavor with a lot less actual burger. Because when meat is one of the most expensive items at the grocery store you have to streeeeeeeeetch it any way you can. This  Cheeseburger Pasta Skillet does just that. If you loved Hamburger Helper when you were growing up, you’re going to love this homemade version even more!

Originally posted 4-27-2016, updated 5-29-2021.

Overhead view of cheeseburger pasta skillet in the pan with a spatula in the side

Hot Dog Relish is the Secret Ingredient

This cheeseburger pasta is super good even without the relish, but adding a couple spoonfuls of hotdog relish at the end really makes it taste like you’re eating a hamburger. What is hot dog relish? It’s basically a dill pickle relish mixed with yellow mustard. If you can’t find hot dog relish at your grocery store, you can buy plain dill relish and mix a little yellow mustard into it (about a teaspoon). 

Tips for Cooking One Pot Pasta

Cooking one pot pasta recipes is a little bit like riding a bike. You have to watch it and adjust to the nuances of the pasta as it cooks, but once you get the hang of it, it’s a breeze. Here are a few tips:

  • Use heavy, thick cookware to help the ingredients heat evenly.
  • Use a burner size close to the size of the bottom of your pot for even heating.
  • The broth does not need to fully cover the pasta for it to cook, so resist the urge to add extra water or broth.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
  • Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
  • Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

How to Serve Skillet Cheeseburger Pasta

I’m usually all about stuffing my recipes with as many vegetables as possible, but I couldn’t figure out a way to incorporate more vegetables into this recipe without making it less hamburger-like, so I’m just going to suggest you serve it with a simple side salad. Nothing fancy, maybe just some Romaine, tomatoes, and dressing. Keep it easy. :) And maybe Homemade Garlic Bread. Because every meal is better with garlic bread. ;)

Freeze Some For Later

Saucy pasta dishes like this freezer pretty well, IMHO, so if you’re cooking for yourself this would make a good cook-and-freeze-for-later dish. If you’re extra sensitive to texture changes like pasta getting slightly softer, though, you may not be a fan of the leftovers.

Overhead view of cheeseburger pasta in a bowl with a fork on the side

Close up of cheeseburger pasta skillet being scooped out with a spoon

Cheeseburger Pasta Skillet

Cheeseburger Pasta Skillet is a fast and easy homemade version of hamburger helper that cooks all in one pot for easy cleanup!
Total Cost $5.03 recipe / $1.26 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 555kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.25
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. ground beef $2.50
  • 2 Tbsp all-purpose flour $0.02
  • 1 8oz. can tomato sauce $0.29
  • 2 cups beef broth $0.26
  • 1/2 lb. pasta shells, uncooked $0.50
  • 4 oz. cheddar cheese, shredded $0.75
  • 2 Tbsp hot dog relish $0.16
  • 2 green onions, sliced (optional) $0.20

Instructions

  • Finely dice the onion. Add the onion, olive oil, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and translucent. Drain off any excess fat, if needed.
  • Add the flour to the skillet and continue to stir and cook for one minute more. The flour will begin to coat the bottom of the skillet. Be careful not to let the flour burn.
  • Add the tomato sauce and beef broth to the skillet and stir to dissolve the flour off the bottom of the skillet.
  • Add the uncooked pasta to the skillet and stir to combine. The liquid in the skillet may not fully cover the pasta, but that is okay.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the liquid come up to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the pasta simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.
  • Add the shredded cheddar to the skillet and stir until it has melted into the sauce. Stir the hot dog relish into the sauce and then top with sliced green onions. Serve hot.

Nutrition

Serving: 1Serving | Calories: 555kcal | Carbohydrates: 53g | Protein: 27g | Fat: 26g | Sodium: 1045mg | Fiber: 4g

If you love easy one pot pasta dinners, check out our One Pot Meals category!

Close up of cheeseburger pasta skillet being scooped out with a spoon

How to Make Cheeseburger Pasta Skillet – Step by Step Photos

Ground beef and onion cooked in the skillet

Start by finely dicing one onion. Add the onion, 1/2 lb. lean ground beef, and 1 Tbsp olive oil to a large deep skillet. Sauté the onion and beef until the beef is fully browned and the onions are soft and translucent. Drain off any excess fat, if needed (if you’re using 90% lean or higher, there probably isn’t anything to be drained off).

Flour added to the cooked ground beef

Add 2 Tbsp all-purpose flour to the skillet and continue to stir and cook for one minute. The flour will bein to coat the bottom of the skillet. This is okay, just be sure to watch it closely and not let it burn. The flour will help thicken the sauce and help the cheese melt smoothly into the sauce.

Tomato sauce in the skillet, beef broth being poured in

Add an 8oz. can of tomato sauce and 2 cups beef broth. Stir to dissolve the flour off the bottom of the skillet.

Uncooked pasta shells added to the skillet

Add ½ lb. uncooked pasta shells to the skillet and stir to combine. The liquid in the skillet does NOT need to fully cover the pasta for it to cook. The steam in the skillet will help cook the pasta that is above the surface and the pasta will be stirred to ensure even cooking.

Cooked pasta in the skillet a spatula pulling the pasta aside to show the sauce

Place a lid on the skillet and turn the heat up to medium-high. Allow the liquid to come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the skillet simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.

Shredded cheddar added to the skillet

Add 4oz. shredded cheddar cheese and stir it into the pasta until it is melted and creamy.

hot dog relish added to the skillet

Finally, add 2 Tbsp of hot dog relish (mustard dill relish), and stir it into the sauce. I feel like the relish is what really made this taste like a hamburger, but if you’re not into relish you skip this last step and still have an amazingly cheesy beef pasta. 

cheeseburger pasta skillet topped with sliced green onions

I had some green onions in the fridge, so I sliced a couple up and added them on top. They add just a little extra pop of flavor and nice visual appeal to the otherwise very monochromatic dish.

Close up side view of cheeseburger pasta skillet with a spoon dug in the side

OMG look at that cheesy sauce! 😍

Skillet Cheeseburger Pasta is a fast and easy "from scratch" version of the classic hamburger helper. BudgetBytes.com

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Lobster Roll Pasta Salad

Lobster Roll Pasta Salad, inspired by one of my favorite summer sandwiches – a lobster roll – is loaded with lobster in every bite! Lobster Roll Pasta Salad This Lobster Roll Pasta Salad is great for special occasions, impressing company, and for when you want a light and refreshing weeknight meal in the warmer months. […]

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Lobster Roll Pasta Salad, inspired by one of my favorite summer sandwiches – a lobster roll – is loaded with lobster in every bite!

Lobster Roll Pasta Salad
Lobster Roll Pasta Salad

This Lobster Roll Pasta Salad is great for special occasions, impressing company, and for when you want a light and refreshing weeknight meal in the warmer months. Cook up some pasta, toss it all together, and voila! Cold pasta salad, plus a glass of rosé, makes for the perfect light summer dinner, or sere this as side for your next party. More lobster recipes try this Lobster Cobb Salad and Chilled Lobster Salad with Corn and Tomatoes for more dinner ideas.

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Creamy Pea Pasta (Vegan)

This Creamy Pea Pasta is lathered up in the most delicious, luscious sauce made with fresh (or frozen) English peas and mint without a lick of dairy!  The two most important days in your life are the day you are born and the day you find out why.– Mar…

Pea Pasta with a creamy, vegan minted pea sauce. A fast and easy 30-minute vegan dinner recipe you'll fall in love with!

This Creamy Pea Pasta is lathered up in the most delicious, luscious sauce made with fresh (or frozen) English peas and mint without a lick of dairy!  The two most important days in your life are the day you are born and the day you find out why.– Mark Twain Hello spring pasta of my dreams! Happy little shells...

The post Creamy Pea Pasta (Vegan) appeared first on Feasting At Home

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

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As soon as the warm weather of summer rolls around all I want to eat are crunchy vegetables and cold pasta salad. This Summer Vegetable Pasta Salad is my go-to with a medley of colorful vegetables, a tangy homemade vinaigrette, and plenty of ways to customize it based on what I have on hand, or what I’m craving that day. Plus it holds up great in the fridge, so it’s perfect for meal prep!

Originally posted 6-14-2011, updated 5-22-2021.

Overhead view of a bowl full of summer vegetable pasta salad

Perfect for Potlucks

This classic vegetable pasta salad is absolutely perfect for potlucks because it makes a huge batch and it goes with everything. Not to mention it holds up well to travel and is still super delicious after it’s been sitting on that picnic table for a bit. ;)

Vegetable Options

I used fresh broccoli, zucchini, yellow squash, red onion, and parsley, plus threw in some roasted red peppers for fun. But you can add so many different vegetables to this mix. Here are a few more options:

  • Cauliflower
  • Fresh bell pepper
  • Black olives
  • Asparagus (steamed or grilled)
  • Chopped spinach
  • Artichokes

Other Add-ins

In addition to swapping out some of the vegetables, you can experiment with adding other ingredients to this salad to either add more flavor or make it into a full meal. Here are a few ideas:

  • Grilled chicken
  • Parmesan cheese
  • Toasted pita bread
  • Feta cheese
  • Salami
  • Mozzarella cubes or pearls

Dressing Options

The recipe below includes a really basic tangy vinaigrette, but if you don’t have a well stocked pantry and want to buy a bottled dressing for this salad, any basic Italian dressing will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette.

Close up view of summer vegetable pasta salad
Overhead view of a bowl full of summer vegetable pasta salad

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
Total Cost $8.76 recipe / $1.10 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 1.5 cups each
Calories 330kcal
Author Beth – Budget Bytes

Ingredients

Vinaigrette

  • 1/2 cup olive oil $1.28
  • 1/3 cup red wine vinegar $0.53
  • 1 Tbsp Dijon mustard $0.10
  • 1 tsp dried oregano $0.10
  • 1 clove garlic, minced $0.08
  • 3/4 tsp salt $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 12 oz. bowtie pasta $0.79
  • 2 Roma tomatoes $0.63
  • 1 yellow squash $0.75
  • 1 zucchini $0.85
  • 1 broccoli crown $1.07
  • 1/2 red onion $0.19
  • 1 12oz. jar roasted red peppers $1.99
  • 1/2 cup chopped parsley $0.35

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
  • Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
  • While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
  • Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.

Nutrition

Serving: 1.5cups | Calories: 330kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Sodium: 856mg | Fiber: 5g | Iron: 2mg
close up side view of a bowl of summer vegetable pasta salad

How to Make Summer Vegetable Pasta Salad – Step By Step Photos

homemade vinaigrette in a glass measuring cup

Make the dressing first. Whisk together ½ cup olive oil, ⅓ cup red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper. Set the dressing aside.

Cooked bowtie pasta in a metal colander

Cook 12oz. bowtie pasta (or other short shaped pasta) according to the package directions (boil until tender, drain in a colander). Give the pasta a quick rise to cool it off, then let it drain well.

Chopped vegetables on a cutting board

While the pasta is cooking and draining, prepare the rest of the vegetables. Chop two Roma tomatoes, one yellow squash, one zucchini, and drain and slice one jar of roasted red peppers.

Chopped broccoli and red onion on a cutting board

Chop one crown of broccoli into small bite-sized florets and slice ½ of a red onion. Roughly chop ½ cup parsley (not pictured).

pasta and vegetables in a large dish, vinaigrette being poured over top

When the pasta is cool and drained and all the vegetables chopped, it’s time to assemble the salad. Place everything in the largest bowl or container you have, give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Finished summer vegetable pasta salad in a large casserole dish

Stir until everything is really well coated in dressing. Give it a taste and add salt or pepper if needed. Serve immediately or refrigerate until ready to eat. Make sure to give it a stir after refrigerating and just before serving to redistribute the dressing.

Overhead view of summer vegetable pasta salad in a rectangular casserole dish

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One Pot Beef and Mushroom Stroganoff

Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck […]

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Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)

Originally posted 2-17-14, updated 5-20-21

overhead view of a skillet full of beef and mushroom stroganoff

Use All Beef, No Beef, or Both!

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

Tips for “One Pot” Success

One pot recipes can be a bit tricky for some, so here are some pointers:

  • Use heavy, thick cookware to help the ingredients heat evenly.
  • The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
  • Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
  • Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using.

Use Good Broth

The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.

Side view of a bowl full of beef and mushroom stroganoff

 

Want more One Pot Recipes? Check out our One Pot Recipe Archives!

Overhead view of a bowl full of beef and mushroom stroganoff

One Pot Beef and Mushroom Stroganoff

This super easy one pot Beef and Mushroom Stroganoff is a delicious and comforting weeknight dinner that requires just a few ingredients.
Total Cost $5.54 recipe / $1.39 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 about 1.5 cups each
Calories 476kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 2 Tbsp butter $0.22
  • 1/2 lb. ground beef $2.50
  • 8 oz. mushrooms $1.49
  • 1/8 tsp Freshly cracked black pepper $0.01
  • 2 cups beef broth $0.26
  • 1 Tbsp Worcestershire sauce $0.03
  • 1/2 tsp Dijon mustard $0.02
  • 8 oz. wide egg noodles $0.60
  • 1/3 cup sour cream $0.15
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
  • Add the ground beef and continue to sauté until it is fully browned.
  • While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
  • Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
  • Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
  • Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

Nutrition

Serving: 1.5Cups | Calories: 476kcal | Carbohydrates: 44g | Protein: 22g | Fat: 24g | Sodium: 614mg | Fiber: 3g

Overhead view of a bowl full of beef and mushroom stroganoff

How to Make Beef and Mushroom Stroganoff – Step by Step Photos

garlic sautéed in butter in the skillet

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

browned ground beef in the skillet

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

Sliced mushrooms on a cutting board

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).

Mushrooms in the skillet with beef

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

noodles added to the skillet, beef broth being poured in

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Cooked noodles with beef in the skillet

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet. 

Sour cream added to beef and noodles in the skillet

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Finished one pot beef and mushroom stroganoff topped with parsley

Top off the beef and mushroom stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)

close up side view of beef and mushroom stroganoff in the skillet

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Creamy Pesto Mac with Spinach

I bought a little jar of pesto recently and have been having fun finding ways to add it to everyday recipes. Yesterday I noticed a half bag of macaroni that had been sitting in my pantry for a few months and I just knew it was begging for the pesto treatment. So, I whipped up a quick […]

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I bought a little jar of pesto recently and have been having fun finding ways to add it to everyday recipes. Yesterday I noticed a half bag of macaroni that had been sitting in my pantry for a few months and I just knew it was begging for the pesto treatment. So, I whipped up a quick béchamel sauce, stirred in some grated Parmesan, and a good dollop of pesto. I poured the luxurious sauce over my cooked macaroni then aded couple handfuls of thawed frozen spinach (because I’m all about balance), and had myself the most delicious and creamy pesto mac and cheese.

Originally posted 3-8-2016, updated 4-26-2021.

Close up overhead view of a bowl of creamy pesto mac with spinach, fork in the center

What Kind of Pesto is Best?

I used a simple basil pesto, but the wonderful thing about this recipe is that it is very flexible. You could do a homemade Kale Pesto, you could do a sun-dried tomato pesto, or practically any flavor pesto that you’d like. 

How to Use Leftover Pesto

Pesto is definitely an expensive ingredient, but it’s so potent that you really don’t need a lot to add big flavor to your recipes. The little jar I bought contains about 3/4 cup pesto and costs $3.99. I usually only use about ¼ cup at a time in a recipe, so there is always some leftover. Here are some other recipes that use pesto:

If you can’t find uses for your leftovers immediately, pesto can be frozen. A lot of people like to spoon it into ice cube trays so they can grab a couple tablespoons at a time to toss into recipes like pasta, salad dressings, and other sauces.

What Else Can I Add to Pesto Mac and Cheese?

You can really take this recipe so many different directions! Try adding a handful of sun dried tomatoes, or maybe some chopped up rotisserie chicken. Or try topping it with some crumbled feta, bacon bits, or some buttered breadcrumbs!

Close up of a spoonful of creamy pesto mac with the pot in the background

Close up side view of a bowl of creamy pesto mac with spinach

Creamy Pesto Mac and Cheese with Spinach

A simple creamy sauce infused with basil pesto makes this Creamy Pesto Mac and Cheese with spinach the ultimate comfort food WITH a dose of vegetables!
Total Cost $4.05 reicpe / $0.68 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (1 cup each)
Calories 333.58kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cups uncooked macaroni $0.50
  • 2 Tbsp butter $0.22
  • 2 Tbsp all-purpose flour $0.02
  • 2 cups whole milk $0.60
  • 1/2 cup grated Parmesan $0.53
  • 1/4 cup basil pesto $1.33
  • 1/2 tsp salt $0.02
  • Freshly cracked pepper $0.03
  • 1/2 lb. frozen spinach $0.80

Instructions

  • Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni. Boil for 7-10 minutes, or until tender. Drain the macaroni in a colander.
  • While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
  • Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
  • Whisk the Parmesan and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
  • Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.

Video

Nutrition

Serving: 1cup | Calories: 333.58kcal | Carbohydrates: 39.75g | Protein: 12.33g | Fat: 14.08g | Sodium: 665.92mg | Fiber: 2.75g

Close up side view of a bowl of creamy pesto mac with spinach

How to Make Pesto Mac and Cheese – Step by Step Photos

Macaroni being poured into a pot of boiling water

Bring a large pot of water to a boil for the macaroni. Once boiling, add two cups of macaroni and continue to boil until tender but not mushy. Drain the pasta in a colander.

Thawed spinach in a bowl

While the macaroni is boiling, thaw 1/2 lb. spinach and then squeeze out some of the excess water. It doesn’t have to be bone-dry, just make sure it’s not sopping wet.

Butter and flour being whisked in a sauce pot

Place 2 Tbsp butter and 2 Tbsp flour into a small sauce pot. Heat them over a medium flame while whisking. Once bubbling, continue to stir and cook for about a minute. This mixture is called a roux (this is a blonde roux, in particular) and is used to thicken the sauce. Cooking it for a minute or so slightly toasts the flour so that you don’t have that raw paste-like flavor to your sauce.

Milk being poured into the sauce pot with the roux

Whisk in two cups of whole milk. Let the mixture come to a simmer, whisking occasionally to make sure the milk doesn’t scorch on the bottom.

Thickened white sauce on the back of a spoon

Once the milk starts simmering, that’s when the roux magic happens. The milk will thicken slightly. It won’t be as thick as a cheese sauce at this point, but it should have noticeably more body. Turn the heat off.

Grated Parmesan being added to the sauce pot

Whisk in 1/2 cup grated Parmesan. The cheese will help thicken the sauce even more. 

A measuring cup full of basil pesto held over the sauce pot

Then whisk in 1/4 cup basil pesto.

Salt and pepper added to the creamy pesto sauce

Finally, season the sauce with salt and freshly cracked pepper. You want the sauce to be pretty heavily seasoned because it will taste less concentrated once the pasta and spinach are stirred in. I used 1/2 tsp salt and about 5-10 cranks of a pepper mill.

Creamy pesto sauce and spinach added to the pot with the cooked macaroni

Return the cooked and drained pasta to the large pot it was cooked in, add the thawed and squeezed spinach, then pour the creamy sauce over top.

Finished creamy pesto mac in a pot with a large spoon

Then stir all that creamy pesto goodness together. Oh my.

Overhead view of a bowl full of creamy pesto mac with spinach, a fork in the center

I’ll just say it one more time, then leave it there… Creamy Pesto Mac and Cheese with Spinach–OH MY.

Creamy Pesto Mac with Spinach - BudgetBytes.com

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Charred Asparagus Kale Pasta with Lemony Cannellini Beans

Charred Asparagus Kale Pasta with a creamy, lemony, Cannellini Bean Leek Sauce.  This healthy spring vegan pasta comes together in less than 30 minutes!  Each morning we are born again.  What we do today is what matters most.~ Buddha I am loving easy …

Charred Asparagus Kale Pasta with a creamy Cannellini Bean Leek Sauce.  This healthy, spring, vegan pasta recipe comes together in less than 30 minutes! #veganpasta #pasta #springpasta #asparaguspasta

Charred Asparagus Kale Pasta with a creamy, lemony, Cannellini Bean Leek Sauce.  This healthy spring vegan pasta comes together in less than 30 minutes!  Each morning we are born again.  What we do today is what matters most.~ Buddha I am loving easy suppers right now as springtime just beckons us outdoors!  This vegan pasta...

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Broccoli Pasta Salad with Tomato Vinaigrette

This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.

The post Broccoli Pasta Salad with Tomato Vinaigrette appeared first on Budget Bytes.

It’s that time of year again. The time of year when all I want to eat are cold salads with crunchy vegetables. And since fresh broccoli is one of my favorite crunchy vegetables, I decided to build a pasta salad featuring broccoli and my new favorite homemade salad dressing. This Broccoli Pasta Salad features a tangy homemade tomato vinaigrette, nutty sunflower seeds, savory red onions, and pops of creamy-salty feta. This flavor-texture combo is just magic!

Overhead of an oval serving tray full of broccoli pasta salad with black utensils in the side

Pasta Options

I used a rotini pasta for this salad because all the little twisty crevices are great at grabbing onto the salad dressing, making sure there’s tons of flavor in every bite. That being said, you could definitely do something like a penne, bowtie, or orecchiette instead. I think the nutty flavor of whole wheat pasta would actually go really well with the flavors in this salad, too.

Salad Dressing Options

I’ve included a homemade tomato vinaigrette with this recipe, but if you’re not a fan of tomato you could do a basic Italian dressing in its place, or something like a champagne vinaigrette. I’d stick to dressings that are light and tangy.

Is the Broccoli Raw??

The last time I posted a salad recipe with raw broccoli, there were quite a few people who were surprised that you could (or that you would want to) eat raw broccoli. Yes, the broccoli in this salad is raw. Raw broccoli is deliciously crunchy but does have a very different flavor from cooked broccoli. If you prefer cooked broccoli, I suggest using roasted broccoli to give an extra flavor boost to the salad.

Close up side view of broccoli pasta salad with tomato vinaigrette on a platter
Close up side view of broccoli pasta salad with tomato vinaigrette on a platter

Broccoli Pasta Salad with Tomato Vinaigrette

This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.
Total Cost $4.67 recipe / $1.17 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 1.5 cups each
Calories 576.05kcal
Author Beth – Budget Bytes

Ingredients

Tomato Basil Vinaigrette

  • 1 Tbsp tomato paste $0.05
  • 2 Tbsp red wine vinegar $0.20
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp sugar $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 Tbsp olive oil $0.96

Salad

  • 1/2 lb. rotini pasta $0.38
  • 1 lb. broccoli $0.89
  • 1/2 cup diced red onion $0.16
  • 1/4 cup unsalted sunflower seeds $0.25
  • 4 oz. feta $1.65

Instructions

  • Prepare the vinaigrette first. Whisk together the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl until smooth. Begin to whisk in the olive oil, one tablespooon at a time, until fully incorporated. Set the vinaigrette aside.
  • Cook the rotini pasta according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander. Rinse briefly with cool water to cool off the pasta. Drain well.
  • While the pasta is cooking, cut the broccoli florets off the stems, then roughly chop the florets into small, bite-sized pieces. Finely dice the red onion.
  • Once the pasta has drained, transfer it to a large bowl. Add the chopped broccoli, red onion, and sunflower seeds. Crumble the feta over top. Drizzle the dressing into the bowl and then gently toss the ingredients until they are evenly combined and everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1.5cups | Calories: 576.05kcal | Carbohydrates: 56.45g | Protein: 16.78g | Fat: 32.9g | Sodium: 575.15mg | Fiber: 6.38g
Overhead of broccoli pasta salad on a platter with a bowl of sunflower seeds and broccoli florets on the side

How to Make Broccoli Pasta Salad with Tomato Vinaigrette – Step by Step Photos

tomato paste, vinegar, and herbs in a bowl

Begin the tomato vinaigrette first. Whisk together 1 Tbsp tomato paste, 2 Tbsp red wine vinegar, ½ tsp dried basil, ¼ tsp garlic powder, ¼ tsp sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper until smooth.

One tablespoon oil being added to tomato paste mixture in the bowl

Begin to whisk in olive oil, one tablespoon at a time, until you’ve incorporated 6 Tbsps. Set the dressing aside.

Cooked rotini in a colander

Next, cook ½ lb. rotini according to the package directions (boil 7-10 minutes, or until tender). Drain the pasta in a colander. Give it a brief rinse to cool it off, then let it drain well.

Chopped broccoli on a cutting board

Chop about 1 lb. of fresh broccoli into small, bite-sized pieces. They don’t have to be pretty florets, just chop away until the pieces are fairly small. Also finely dice about ½ cup red onion.

Broccoli pasta salad ingredients in a bowl

Once cooled, transfer the pasta to a bowl and add the chopped broccoli, diced red onion, ¼ cup unsalted sunflower seeds, and about 4oz. feta.

Tomato vinaigrette being poured over the pasta salad ingredients

Pour the tomato vinaigrette over top…

Finished broccoli pasta salad in a bowl with a red spatula

Then gently toss everything together until well combined and everything is coated in dressing. Enjoy immediately or refrigerate for later!

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Spaghetti with Hidden Vegetable Pasta Sauce

This week I had a killer craving for some classic spaghetti and meat sauce. But, as you may know, I like to add vegetables whenever and wherever I can to recipes. So I shredded a couple of handfuls of vegetables, tossed them into the sauce, and added some extra herbs and spices to make this […]

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This week I had a killer craving for some classic spaghetti and meat sauce. But, as you may know, I like to add vegetables whenever and wherever I can to recipes. So I shredded a couple of handfuls of vegetables, tossed them into the sauce, and added some extra herbs and spices to make this absolutely incredible “hidden vegetable” pasta sauce. It has more flavor, more color, and more texture (read: fiber). It’s a win-win-win!

 Originally posted 11-21-2015, updated 4-17-2021.

Overhead view of a bowl of spaghetti with hidden vegetable pasta sauce and garlic bread on the side

Shown with Homemade Garlic Bread

Balance Your Costs with Vegetables

My favorite trick for stretching ground meat in recipes is to use vegetables or beans to replace half of the ground meat. This time I shredded vegetables, which mimicked the texture of the ground meat, but added a subtle sweetness and a whole lot of extra flavor, texture, and nutrition to the sauce. This sauce is so delicious that I couldn’t stop sneaking spoonfuls while I took photos!

Can I Make This Sauce Vegetarian?

If you want to make a vegetarian version of this hidden vegetable pasta sauce, I suggest mincing an 8oz. container of mushrooms and sautéing them with the onions and garlic. The minced texture will mimic the ground meat and mushrooms have that umami flavor that is similar to ground meat.

Is Hidden Vegetable Pasta Sauce Freezer Friendly?

This sauce freezes great if you want to make a double batch and have it on hand in your freezer for busy nights. Just make sure to cool the sauce completely in the refrigerator first, then transfer to the freezer. The sauce will stay good in the freezer for months. To reheat, empty the freezer container into a sauce pot and heat over medium-low, stirring occasionally, until heated through.

Side view of hidden vegetable pasta sauce in a skillet with a spatula

Overhead view of a bowl of spaghetti with hidden vegetable pasta sauce

Spaghetti with Hidden Vegetable Pasta Sauce

Give your spaghetti an upgrade with this hidden vegetable pasta sauce that contains a medley of vegetables plus extra herbs and spices for maximum flavor.
Total Cost $6.21 recipe / $1.55 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 366.78kcal
Author Beth - Budget Bytes

Ingredients

  • 1 small zucchini $0.57
  • 2 carrots $0.16
  • 1 yellow onion $0.25
  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. ground beef $2.50
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked black pepper $0.03
  • 1 pinch crushed red pepper (optional) $0.02
  • 1 24oz. jar pasta sauce* $1.49
  • 12 oz. spaghetti $0.75

Instructions

  • Use a cheese grater to grate the zucchini and carrots. You'll want about 1.5 cups of each, but the amount is flexible. Dice the onion and mince the garlic.
  • Add the olive oil and ground beef to a large, deep skillet. Cook the ground beef over medium heat until it is fully browned. Add the diced onion and garlic and continue to sauté a few minutes more, or until the onions are soft and translucent.
  • Add the shredded zucchini and carrots to the skillet along with the basil, oregano, salt, freshly cracked pepper, and a pinch of red pepper. Continue to sauté until the vegetables are wilted (about five minutes).
  • Add the pasta sauce to the skillet and stir to combine. Allow the contents of the skillet to come up to a simmer, then turn the heat down to low and simmer the sauce as you prepare the spaghetti. Stir the sauce occasionally as it simmers.
  • Cook the spaghetti according to the package directions, then drain in a colander. Return the drained spaghetti to the pot with the heat turned off. Add one cup of the prepared sauce to the pasta and stir to coat. Divide the pasta into serving bowls and top with additional sauce.

Notes

*Use your favorite brand or flavor of red pasta sauce.

Nutrition

Serving: 1Serving | Calories: 366.78kcal | Carbohydrates: 46.73g | Protein: 25.98g | Fat: 13.53g | Sodium: 979.83mg | Fiber: 7.78g

Close up of a fork twirling spaghetti with hidden vegetable pasta sauce

How to Make Hidden Vegetable Pasta Sauce – Step by Step Photos

Shredded zucchini and carrot on a cutting board

Start by preparing your vegetables. Use a cheese grater to grate one small zucchini and two carrots. You’ll want about 1.5 cups each, but this is flexible so don’t sweat it if you have a little more or less. Also dice one yellow onion and mince two cloves of garlic.

Browned ground beef with onions and garlic

Add 1/2 lb. ground beef in a large deep skillet with 1 Tbsp olive oil and cook over medium heat until the beef has browned. Once browned, add the diced onion and minced garlic. Sauté for a few minutes more, or until the onions are soft and translucent.

Shredded vegetables added to the skillet with the meat

Add the shredded zucchini and carrots to the skillet along with 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp salt, about ¼ tsp freshly cracked pepper, and a pinch of red pepper flakes (optional). Continue to sauté the vegetables until they soften, or about five minutes. 

Pasta sauce being poured into the skillet with the meat and vegetables

Finally, add one 24oz. jar of your favorite pasta sauce and stir to combine. Allow the sauce to come back up to a simmer, then turn the heat down to low and continue to let the contents of the skillet simmer as you begin to prepare your spaghetti.

Simmered hidden vegetable pasta sauce in the skillet

Stir the sauce occasionally as it simmers. The vegetables will continue to soften as the sauce simmers, further “hiding” them in the sauce.

Spaghetti and sauce in the stock pot

Cook 12oz. of spaghetti according to the package directions, then drain in a colander. Return the pasta to the cooking pot with the heat turned off and add about 1 cup of the sauce. Stir to coat the pasta with the sauce.

Overhead view of a bowl of spaghetti with hidden vegetable pasta sauce

Divide the pasta into serving bowls, then top each bowl with additional sauce. This stuff is seriously so good, my mouth is watering just looking at that bowl!

Pasta sauce in a freezer bag

And don’t forget, this sauce is freezer-friendly! Just make sure to cool it completely in the refrigerator first, then place in a freezer-safe container (I used freezer bags), label, date, and freeze for later! It can be thawed in a saucepot over low, stirring occasionally.

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One-Pot Chicken and Artichoke Cavatappi

This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor. One-Pot Chicken and Artichoke Cavatappi The artichokes in this Chicken and Artichoke Cavatappi make this dish extra delicious. If you’ve never cooked with them, this pasta recipe is a great place to start. […]

The post One-Pot Chicken and Artichoke Cavatappi appeared first on Skinnytaste.

This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor.

One Pot Chicken and Artichoke Cavatappi
One-Pot Chicken and Artichoke Cavatappi

The artichokes in this Chicken and Artichoke Cavatappi make this dish extra delicious. If you’ve never cooked with them, this pasta recipe is a great place to start. Did you know that artichokes are a good source of vitamins C and K, fiber, and protein, and low in calories? Plus, cleanup is pretty fast since you only have to wash one pot – sign me up! For more artichoke recipes, try my Chicken Thighs with Artichoke Hearts and Feta Cheese and Hot Spinach Artichoke Dip , and don’t miss this One-Pot Spaghetti Puttanesca.

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