Faux Stroganoff

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Cream of mushroom soup

  Canned, condensed

  2 cup or 484g

Directions

1. Bring a large pot of well-salted water to a rolling boil. Cook the spaghetti until al dente according to package directions. Reserve about 1 cup of pasta water, then drain.
2. While the pasta cooks, heat a large skillet over medium-high. Add the ground beef and cook, breaking it up, until browned and cooked through, 5–7 minutes. Drain excess fat if needed.
3. Stir in the minced garlic and crushed red pepper; cook until fragrant, about 30 seconds.
4. Add the condensed cream of mushroom soup and stir until the mixture is smooth. Splash in pasta water as needed to loosen to a silky, saucy consistency; simmer 1–2 minutes to heat through.
5. Add the drained spaghetti to the skillet and toss until evenly coated with the sauce. Adjust with more pasta water if desired and serve hot.