Description
An easy meal for busy weeknights! Naturally gluten-free and protein-packed too! Dairy-free option.
Ingredients
- 1 pound 85% Lean Ground Beef
- 2 teaspoons Cornstarch
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Paprika
- ¾ teaspoons Salt
- 2 cups Hot Unsweetened Almond Milk Or 2% Milk (See Note)
- 1 cup Hot Reduced Sodium Chicken Or Beef Broth (See Note)
- 1 cup Hot Canned Tomato Sauce (See Note)
- 4 ounces, weight Chickpea Elbow Macaroni Noodles
- ½ cups Cheddar Cheese, Grated (optional)
Preparation
Heat a large, high-sided skillet to medium heat and cook beef until browned, about 5–6 minutes. Discard the extra fat.
Sprinkle cornstarch, spices and salt all over the beef. Pour in the milk, broth and tomato sauce (make sure they are hot!) and stir until well combined. Bring to a boil.
Once boiling, stir in chickpea pasta. Boil for 1 minute, stirring frequently. Reduce heat to medium-low, cover pan and simmer for 10 minutes, stirring every 3 minutes or so.
After 10 minutes, remove lid and cook until thick and reduced, about another 5–7 minutes, stirring occasionally. Stir in cheese, if using, and devour!
Note: I just use the microwave to heat all the ingredients that need to be warm.
