Creamy Beef Penne

To the boiling water, add penne. Cook, stirring occasionally, for 10-12 min, until tender but still firm to the bite. Reserve 1 cup cooking water (double for 4 portions).Strain penne, then return to the pot, off heat. Toss with 1 tsp oil (double for 4 portions).

In a large non-stick pan, heat 1 tbsp butter (double for 4 portions) over medium-high heat. When the pan is hot, add mushrooms and peppers. Cook, stirring occasionally, for 4-6 min, until browned. Season with salt and pepper. Transfer veggies to a medium bowl and set aside.

In the same pan, heat 2 tsp oil (double for 4 portions) over medium-high. When the pan is hot, add onions. Cook, stirring occasionally, until onions soften, 3-4 min. Add beef. Cook, breaking up beef into smaller pieces, for 4-5 min, until no pink remains. Carefully drain and discard excess fat, then season beef with salt and pepper. Add Gravy Spice Blend and garlic, then cook for 1 min, stirring to toast.

To the beef, add reserved cooking water, sautéed veggies, soy sauce, cream cheese and beef stock reduction. Stir to combine then bring to a boil over medium-high. Once boiling, reduce heat to medium-low and cook, stirring often, for 2-3 min, until thickened. Season with salt and pepper. (NOTE: If sauce is too thick, add water, 1 tbsp at a time, until desired consistency is reached.)