Description
A delicious and hearty macaroni dish suitable for various dietary needs.
Ingredients
Scale
- 1 box macaroni noodles (Jovial cassava pasta for Paleo/AIP/VAD OR Jovial rice pasta for Gluten-free/VAD)
- 1 pound ground beef
- 1–¼ cups coconut milk (full fat, not Lite)
- 12 ounces button mushrooms (or crimini, sliced; for low-FODMAP, use oyster mushrooms, or sub for zucchini for VAD)
- 2 Tablespoons avocado oil
- 2 cloves garlic (crushed or minced; omit for low-FODMAP and VAD versions)
- 1 inch nub fresh ginger root (grated or very finely minced)
- 1–½ teaspoons sea salt (divided)
- ½ teaspoon oregano (dried; may also use powdered rosemary for VAD)
- ¼ teaspoon dried ginger
- ¼ cup fresh thyme, sage, rosemary, or parsley (optional but recommended for garnish; only rosemary for VAD)
- 1 cup pasta cooking liquid
Instructions
- Bring a large pot of water to a boil, to cook the macaroni noodles.
- When water comes to a boil, cook pasta according to package instructions, stirring occasionally, about 11 minutes. Before straining pasta, measure out 1 cup of the cooking water and set aside. Strain pasta and cover in cooking liquid briefly while you finish the sauce.
- Heat your fat in a large skillet over medium heat.
- Add the mushrooms and ½ teaspoon sea salt; stir until just wilted and starting to brown, about 5 to 8 minutes. Reduce heat to low and cover for an additional 10 minutes, stirring every 5 minutes.
- Remove mushrooms to a bowl using a slotted spoon. Keep pan hot.
- Add ground beef and remaining 1 teaspoon sea salt. Cook over medium heat, breaking meat up with a spatula, until most of the pink is gone, about 6 minutes.
- Reduce heat to low; add garlic, fresh ginger, dried herbs, and dried ginger; sauté for 1 minute until fragrant.
- Return mushrooms to the pan; add coconut milk and de-glaze the pan, stirring it in.
- Simmer uncovered over medium-low heat for 2 to 3 minutes to combine.
- Pour the noodles into the sauce pan or the sauce into the noodles pan; toss gently to combine.
- Serve topped with fresh herbs of choice: sage, rosemary, thyme, or parsley. (Only rosemary for VAD.)
Notes
- Variation for VAD: Use alternatives in the ingredients as specified.
- For cooking cassava pasta in an Instant Pot, refer to specific instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg