Beefy Mushroom Pasta

Pasta is one of my comfort food, it might be the carbs or the warmth that a steaming bowl of freshly cooked pasta gives off that gives me a sense of security. I've always preferred red sauce (tomato) over other sauces, except that sometimes an olive oil-based sauce can take the lead. But when I tried to make a creamy version that will not turn me off with too much "creaminess", it ended up being suspiciously like beef stroganoff. So here goes my recipe:

BEEFY MUSHROOM PASTA

Lean beef, ground 100 grams
Garlic, minced 5 grams
Onion, minced 15 grams
Mushrooms, button 1/4 cup
Green Peas 1 Tablespoon
Mustard 1/2 teaspoon
Sour cream 1 Tablespoon
Mayonnaise 1 Tablespoon
Chicken Stock or Water 1/4 cup
Wholewheat Spaghetti, cooked 100 grams

Preheat pan with oil and cook minced onion and garlic. Add the beef and break it up as you stir, add the mustard. When beef looks half-done, add in the mushrooms. Cook until beef is no longer pink. In a small bowl combine the mayonnaise and sour cream with the chicken stock or water. Pour over beef and continue cooking until the liquid is thickened, add the green peas. Season with salt and pepper. Add the cooked spaghetti, stir through until coated with the sauce. Serve hot.