NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

1.5 oz Dry chickpea pasta

1 cup Sliced cremini mushrooms

0.25 cup Plain non-fat Greek yogurt

0.25 cup Low-sodium beef broth

1 tsp Extra virgin olive oil

0.25 cup Diced yellow onion

1 clove Minced garlic

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Chopped fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the diced onion and sliced mushrooms until the vegetables are tender and golden.

• 3

  Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.

• 4

  Stir in the minced garlic, sea salt, and black pepper, cooking for one additional minute until the aromatics are fragrant.

• 5

  Reduce the heat to low and pour in the beef broth and Dijon mustard, scraping any browned bits from the bottom of the pan.

• 6

  Stir in the Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil to prevent curdling.

• 7

  Toss the cooked pasta into the skillet to coat with the sauce and garnish with fresh parsley before serving.