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© Meredith Corporation. All rights reserved. Used with permission.
Thinly slice beef across the grain into bite-size strips; sprinkle with 1/4 teaspoon each salt and pepper. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add bell pepper, onion, tomato, sweet potato, garlic and the remaining 1/4 teaspoon each salt and black pepper to the pan. Cook, stirring frequently, for 10 to 15 minutes or until vegetables are very tender. Transfer mixture to a food processor. Pulse several times or until mixture is finely chopped but not smooth. Stir in goat cheese.
Meanwhile, cook pasta according to package directions; drain. Return pasta to pot. Add pepper mixture to pasta; toss to mix.
Add the remaining 2 teaspoons oil to the skillet; heat over medium-high heat. Add steak strips and green onions; cook for 3 to 5 minutes or until steak is browned, stirring occasionally.
To serve, arrange pasta in shallow bowls. Top with beef mixture and, if desired, sprinkle with fresh parsley leaves.