NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean ground beef

1 oz Chickpea rotini pasta

1 cup Sliced cremini mushrooms

0.25 cup Diced yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

0.5 cup Non-fat plain Greek yogurt

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

0.5 tsp Worcestershire sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef and diced onion to the skillet, breaking the meat apart with a spatula until browned and fully cooked.

• 4

  Stir in the sliced mushrooms and minced garlic, sautéing for 4-5 minutes until the mushrooms have released their moisture and turned golden brown.

• 5

  In a small bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, sea salt, black pepper, and smoked paprika.

• 6

  Pour the broth mixture into the skillet with the beef and mushrooms, simmering for 2 minutes to allow the flavors to meld.

• 7

  Turn the heat down to low and stir in the Greek yogurt, mixing constantly until a smooth and creamy sauce forms.

• 8

  Drain the cooked pasta and toss it directly into the skillet with the stroganoff sauce.

• 9

  Divide into a bowl and garnish with freshly chopped parsley before serving.