Creamy Mushroom Spaghetti with Leftover Beef Stew and a Light Coffee Finish - In Chef Mode
Turn leftover beef stew into a creamy mushroom spaghetti using Parmesan and milk for a quick emulsified sauce, finished with a light coffee garnish for extra de
Ingredients
- 400g spaghetti
- 2 cups leftover beef stew (with sauce)
- 250g mushrooms, sliced
- 2 cloves of garlic, minced
- 3 tbsp olive oil
- ½ cup milk or light cream
- ¾–1 cup grated Parmesan cheese
- 1 cup reserved pasta water
- salt to taste
- black pepper to taste
- ground coffee (very small pinch per serving)
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