NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 oz dry chickpea rotini pasta

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 clove minced garlic

0.25 tsp extra virgin olive oil

0.25 cup low-sodium beef broth

0.25 cup plain non-fat Greek yogurt

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Boil a pot of salted 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.

• 3

  Add the ground beef and diced onion to the skillet, breaking up the beef with a wooden spoon until browned and cooked through.

• 4

  Stir in the sliced mushrooms and minced garlic, sautéing for 5 minutes until the mushrooms are tender and golden.

• 5

  Season the mixture with sea salt, black pepper, and smoked paprika.

• 6

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes.

• 7

  Reduce the heat to low and stir in the Greek yogurt until the sauce is creamy and well-combined, being careful not to let it boil.

• 8

  Fold in the cooked chickpea noodles and toss until every spiral is coated in the savory sauce.

• 9

  Garnish with fresh parsley and serve immediately.