Well I still had some blue cheese crumbles so I completely made this recipe up hoping for some good results by mixing some of my favorite things together! Lucky for me it came out beautifully! I was inspired by a recipe for Buffalo Chicken Pasta which I liked but found to be a little too saucy for me. I decided to vary it by using blue cheese crumbles instead of dressing, and to use less sour cream and milk. I found this amount of sauce to be perfect because it coated the noodles and soaked into the meat without leaving any sauce in the pot. I like things spicy so you may want to start with 1TB of hot sauce instead of 2 and add it as needed to suit your tastes.
Creamy Buffalo Beef Pasta – 3-4 Servings
1/2lb 93% Ground Beef
8oz Dry Pasta
1/4C Daisy’s Light Sour Cream
1/4C Blue Cheese Crumbles
1-2TB Hot Sauce
Brown beef and drain. Set to the Side. Mix sour cream, milk, blue cheese and hot sauce together and keep to the side. Cook pasta per the instructions on the box and drain, returning pasta to the pot. Add the beef and dressing to the pasta and stir letting the pasta really absorb the sauce and the crumbles melt.
Vegetable Addition: next time I make this I think I will try to add some lightly steamed snap peas, they would provide a nice crisp cooling element to the dish, as well as helping to get in a vegetable serving!
WW: 11 Points Plus / serving @ 3 servings
9 Points Plus / serving @ 4 servings