NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1.5 oz dry chickpea pasta

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.25 cup beef bone broth

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the chickpea pasta in boiling salted water according to package directions, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the ground beef, breaking it up with a spoon until browned.

• 3

  Add the sliced mushrooms and diced onions to the skillet, sautéing for 5-7 minutes until the mushrooms are tender and the onions are translucent.

• 4

  Stir in the minced garlic, sea salt, black pepper, and smoked paprika, cooking for 1 minute until fragrant.

• 5

  Pour in the beef bone broth, Dijon mustard, and Worcestershire sauce, scraping the bottom of the pan to release any browned bits.

• 6

  Reduce heat to low and simmer for 3 minutes, then remove the pan from the heat.

• 7

  Stir in the Greek yogurt and cooked pasta until the sauce is creamy and everything is well-coated.

• 8

  Garnish with fresh parsley and serve immediately.