NUTRITION

SERVINGS

INGREDIENTS

5.5 oz 93% lean ground beef

1 oz dry chickpea pasta

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain.

• 2

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

• 3

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

• 4

  Stir in the sliced mushrooms and diced onions, cooking for 5-7 minutes until the mushrooms are tender and the onions are translucent.

• 5

  Add the minced garlic, sea salt, and black pepper, sautéing for 1 minute until fragrant.

• 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

  Remove the skillet from heat and allow it to cool slightly before stirring in the Greek yogurt to create a smooth, creamy sauce.

• 8

  Fold in the cooked chickpea pasta and garnish with chopped fresh parsley before serving warm.