INFO
| Servings | 2 |
| Prep time | 30 minutes |
INGREDIENTS
| Chickpea Pasta (dry) | 170 grams |
| Vegetable Broth (divided) | 240 milliliters |
| Extra Lean Ground Beef | 115 grams |
| Yellow Onion (chopped finely) | 1 |
| Mushrooms (sliced) | 190 grams |
| Garlic (minced) | 4 |
| Tamari | 2 tbsps |
| Thyme (fresh) | 2 tsps |
| Plain Greek Yogurt | 85 grams |
| Parsley (chopped) | 15 grams |
Step 1
Cook the pasta according to the package directions.
Step 2
Heat 1/4 of the broth in a large skillet over medium-high heat. Add the beef and onions breaking up the meat as it cooks. Cook for three minutes.
Add the mushrooms and cook for five to seven minutes or until the mushrooms are just tender and the meat is cooked through.
Add the garlic and cook for one more minute.
Step 3
Add the remaining broth, tamari, thyme, and yogurt. Stir and continue cooking for another two minutes.
Step 4
Add the cooked pasta and the parsley to the pan. Toss gently to coat. Divide evenly between plates and enjoy!
TIPS
LEFTOVERS
Refrigerate in an airtight container for up to four days.
SERVING SIZE
One serving is equal to approximately two cups.
MORE FLAVOR
Add leafy greens like spinach or kale.
ADDITIONAL TOPPINGS
Top with parmesan cheese.
NUTRITION PER SERVING
| Calories | 489 |
| Carbs | 63g |
| Fat | 12g |
| Protein | 43g |
Comments (0)