Cheesy Cajun Ground Beef Linguine in Garlic Cream Sauce Reci

• celkový čas: 9 minutes

Ingredience

For the Pasta

400g (14 oz) linguine

Salt for boiling water

For the Cajun Beef

500g (1 lb) ground beef

1 tbsp olive oil or butter

1 medium onion, finely chopped

1 red bell pepper, diced

2–3 garlic cloves, minced

2 tsp Cajun seasoning (adjust to taste)

½ tsp smoked paprika

Salt & black pepper to taste

For the Garlic Cream Sauce

2 tbsp butter

2 tbsp all-purpose flour

2 cups heavy cream (or half-and-half)

½ cup beef broth (or chicken broth)

1 tsp garlic powder

½ cup grated Parmesan cheese

1 cup shredded mozzarella or cheddar

Fresh parsley for garnish

Pokyny

Cook the pasta:

Bring a large pot of salted water to a boil. Cook linguine until al dente, then drain and set aside (reserve ½ cup pasta water).

Prepare the beef:

In a large skillet, heat olive oil or butter over medium-high heat.

Add ground beef and cook until browned. Drain excess fat if needed.

Add veggies & spices:

Add onion, bell pepper, and minced garlic. Cook 3–4 minutes until softened.

Stir in Cajun seasoning, smoked paprika, salt, and pepper. Cook 1–2 minutes to bloom the spices.

Make the garlic cream sauce:

In the same pan, push beef mixture to one side.

Add butter and let it melt, then whisk in flour to form a roux.

Gradually pour in the heavy cream and broth while stirring.

Add garlic powder and simmer 3–5 minutes until thickened.

Add cheese:

Stir in Parmesan and mozzarella until melted and smooth.

Combine:

Toss cooked linguine into the sauce. Add a splash of pasta water if it’s too thick.

Taste and adjust seasoning (add more Cajun spice if you want more kick!).

Serve:

Garnish with chopped parsley, extra cheese, and a pinch of Cajun seasoning.