NUTRITION

SERVINGS

INGREDIENTS

5 oz lean ground beef (93%)

1.5 oz dry chickpea pasta

1 cup cremini mushrooms

0.25 cup plain Greek yogurt

0.5 tbsp ghee

0.25 cup diced yellow onion

1 clove minced garlic

0.25 cup beef bone broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chopped parsley

PREPARATION

• 1

  Boil a pot of water and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  In a large skillet, melt the ghee over medium-high heat and sauté the onions and mushrooms until the mushrooms are golden brown and tender.

• 3

  Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until fully browned.

• 4

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

• 5

  Pour in the beef bone broth and Dijon mustard, scraping the bottom of the pan to release the flavorful browned bits.

• 6

  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.

• 7

  Toss the cooked pasta into the skillet with the beef and mushroom sauce until evenly coated.

• 8

  Garnish with fresh chopped parsley and serve immediately.