NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean ground beef

1 oz Brown rice fusilli pasta

0.25 cup Non-fat plain Greek yogurt

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 tbsp Extra virgin olive oil

0.5 cup Low sodium beef broth

1 tbsp Coconut aminos

1 tsp Dijon mustard

1 tsp Tapioca starch

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil water and cook brown rice pasta according to package directions; drain and set aside.

• 2

  Heat olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef, browning it while breaking it into crumbles until cooked through.

• 4

  Remove beef from the pan and add diced onions and sliced mushrooms, sautéing until the mushrooms are golden and tender.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Whisk the tapioca starch into the beef broth, then pour it into the skillet along with coconut aminos and Dijon mustard.

• 7

  Simmer the sauce for 2-3 minutes until it begins to thicken.

• 8

  Return the beef to the pan and season with sea salt and black pepper.

• 9

  Remove from heat and stir in the Greek yogurt until the sauce is creamy and well-combined.

• 10

  Toss in the cooked noodles and garnish with fresh chopped parsley before serving.