NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz chickpea pasta

1 cup cremini mushrooms

0.5 cup tomato puree

2 tbsp non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil 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 add the diced onion and sliced mushrooms, sautéing until the mushrooms are browned and the onions are translucent.

• 3

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

• 4

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

• 5

  Pour in the tomato puree and reduce the heat to low, simmering the sauce for 5-7 minutes to allow the flavors to meld.

• 6

  Remove the skillet from the heat and stir in the non-fat Greek yogurt until the sauce is smooth and creamy.

• 7

  Add the cooked chickpea pasta to the skillet, tossing well to coat the noodles in the ragu before serving hot.