NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground beef

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 clove minced garlic

1 tsp extra virgin olive oil

0.33 cup plain non-fat Greek yogurt

1 tsp Dijon mustard

0.25 cup low-sodium beef broth

1 oz dry chickpea pasta

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp chopped fresh parsley

PREPARATION

• 1

  Boil water and cook chickpea pasta according to package directions until al dente.

• 2

  Heat olive oil in a large skillet over medium-high heat.

• 3

  Add ground beef, sea salt, and black pepper, browning until fully cooked.

• 4

  Remove beef from skillet and set aside; add onions and mushrooms to the same pan.

• 5

  Sauté veggies until mushrooms are golden and onions are translucent.

• 6

  Stir in minced garlic and cook for 30 seconds until fragrant.

• 7

  Deglaze the pan with beef broth, scraping up any browned bits from the bottom.

• 8

  Reduce heat to low and stir in Dijon mustard and the cooked beef.

• 9

  Remove from heat and fold in the Greek yogurt until a creamy sauce forms.

• 10

  Toss with cooked pasta and garnish with fresh parsley before serving.