Ramelicious Pasta Bowl

Thea Pappalardo


This recipe is the result of a challenge from another group. It had to include sweet potatoes, mushrooms, tomatoes, heavy cream, cheddar cheese, ramen noodles and ground beef.

pinch tips: How to Use a Meat Thermometer



Stove Top


1 large
sweet potato cut into 1/2
kosher salt
1 Tbsp
olive oil
2 clove
garlic, minced
1/2 lb
ground beef
8 small
button mushrooms, quartered
4 pkg
ramen noodles (i used chicken flavored)
1/4 c
white wine
1 c
pasta water
1/2 c
heavy cream
1 Tbsp
1/2 c
finely shredded cheddar cheese
1/2 c
sun dried tomatoes packed in oil, cut into pieces
scallion, sliced. (green part only)

Directions Step-By-Step

Heat olive oil in a skillet and add sweet potato cubes. Sprinkle lightly with kosher salt. Saute over medium heat for 5 minutes. Add garlic to the pan and saute 5 minutes more, until sweet potatoes are soft and carmelized. Remove from pan and keep warm. Add a little more olive oil if needed, and saute mushrooms , sprinkled with salt, until softened, 8-10 minutes. Remove from pan and keep warm with sweet potatoes.
While the vegetables are cooking, form ground beef into 1/2" meatballs. Add to skillet and fry until no longer pink. Add to vegetables.
Cook ramen noodles according to package directions (3 minutes). Before draining, reserve 1 cup pasta water. Drain noodles.
Add reserved pasta water and wine to skillet. Stir in 2 seasoning packs from ramen noodles. Boil until somewhat reduced, then add heavy cream and butter. Cook until slightly thickened.
Toss noodles with sauce and put into 4 serving bowls. Divide vegetables and meatballs into bowls and sprinkle each with 2 tbs. cheddar cheese. Top with sun dried tomatoes and scallions.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Pasta
Regional Style: American