NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

1.5 oz Chickpea pasta

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, 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.

• 3

  Sauté the vegetables for about 5-7 minutes until the mushrooms are browned and the onions are translucent.

• 4

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

• 5

  Stir in the garlic powder, sea salt, black pepper, beef broth, Dijon mustard, and Worcestershire sauce.

• 6

  Lower the heat to a simmer and cook for 3-4 minutes to allow the flavors to meld and the liquid to reduce slightly.

• 7

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

• 8

  Toss the cooked pasta into the skillet with the beef and mushroom mixture until well coated and garnish with fresh parsley.