NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.25 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp avocado oil

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, then drain and set aside.

• 2

  Heat avocado oil in a large skillet over medium-high heat and brown the ground beef until no longer pink.

• 3

  Remove the beef from the skillet and sauté the diced onion and sliced mushrooms until they are golden and tender.

• 4

  Add the minced garlic, smoked paprika, and Dijon mustard to the skillet, stirring for one minute until fragrant.

• 5

  Pour in the beef broth to deglaze the pan, scraping up any flavorful browned bits from the bottom.

• 6

  Reduce the heat to low, return the beef to the pan, and stir in the Greek yogurt until a creamy sauce forms.

• 7

  Toss the cooked pasta into the skillet, season with sea salt and black pepper, and garnish with fresh parsley.