This dish is a soul-hugging fusion of tender shell pasta, succulent spiced beef, and a velvety herb-infused cream sauce. It’s the kind of meal that seduces your senses from the first bite—rich, savory, and deeply satisfying. The shell pasta cradles the creamy sauce, while the beef adds hearty depth. A hint of red pepper flakes brings warmth, and fresh parsley brightens the finish. It’s comfort food elevated—with garlic, turmeric, and black pepper offering subtle wellness benefits. Whether served at a family gathering or savored solo, this dish is dangerously delicious and unapologetically indulgent.
🧄 INGREDIENTS:
For the Pasta:
- 300g shell pasta (medium-sized)
- Salt, for boiling water
For the Beef:
- 400g beef sirloin or chuck, cut into small chunks
- 1 tbsp olive oil
- 1 tsp garlic paste
- ½ tsp turmeric powder
- ½ tsp crushed red pepper flakes
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp paprika
- 1 tbsp Worcestershire sauce (optional for umami depth)
For the Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (or unsweetened oat milk for a wellness twist)
- ½ cup heavy cream
- ½ cup shredded mozzarella or cheddar cheese
- ¼ cup grated Parmesan
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley (plus more for garnish)
- Optional: ½ tsp dried thyme or rosemary
🍳 INSTRUCTIONS:
1. Prepare the Pasta:
Bring a large pot of salted water to a boil. Add shell pasta and cook until al dente (about 8–10 minutes). Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Beef:
In a large skillet, heat olive oil over medium-high heat. Add beef chunks and sear until browned on all sides (about 5–6 minutes). Stir in garlic paste, turmeric, red pepper flakes, black pepper, salt, paprika, and Worcestershire sauce. Cook for another 5–7 minutes until beef is tender and aromatic. Remove from heat and set aside.
3. Make the Cream Sauce:
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add milk, whisking continuously to avoid lumps. Once the mixture thickens, stir in heavy cream, garlic powder, onion powder, salt, pepper, and herbs. Reduce heat to low and fold in mozzarella and Parmesan until melted and smooth.
4. Combine Everything:
Add the cooked pasta to the sauce, tossing gently to coat. Stir in the beef chunks and a splash of reserved pasta water to loosen the sauce if needed. Sprinkle in chopped parsley and adjust seasoning to taste.
5. Serve & Garnish:
Transfer to a serving dish. Top with extra cheese, parsley, and a pinch of red pepper flakes for flair. Serve hot and watch it disappear!
🌿 WELLNESS NOTES:
- Turmeric adds anti-inflammatory benefits and a golden hue.
- Garlic supports immunity and digestion.
- Black pepper enhances absorption of turmeric’s curcumin.
- Parsley offers antioxidants and a fresh finish.
🍽 SERVING SUGGESTIONS:
Pair with a crisp green salad dressed in lemon vinaigrette, or serve alongside roasted vegetables for balance. For a gluten-free version, swap shell pasta with chickpea or rice-based alternatives. Want it vegan? Use plant-based beef and dairy-free cheese—this sauce adapts beautifully.
Would you like a version with aloe vera or ginger infusion next? Or maybe a cultural twist—like a South Asian masala cream base? I’d love to help you keep experimenting!