- 1 tablespoon olive oil or avocado oil
- 1 medium onion, finely diced
- *1 pound grass-fed lean ground beef (94%)
- *2 cups unsweetened almond milk
- 1 cup organic tomato sauce
- 1 tablespooon Worcestershire
- pinch of salt
- *2 tablespoon cassava flour
- *8 ounces Banza chickpea pasta
- 4 ounces aged cheddar
- large non-stick skillet, deep
- Add the olive oil, onion, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and transparent. Drain off any excess fat, if needed.
- Add the milk, tomato sauce, Worcestershire and salt to the skillet and continue to stir and cook for one minute more.
- Add the flour to the skillet and continue to stir and cook for one minute more. Stir to combine the ingredients and dissolve any of the flour off the bottom of the skillet.
- Add the pasta to the skillet and combine well. Place a lid on the skillet, turn the heat up to medium-high, and let the liquid come up to a boil. Once it reaches a boil, give it a quick stir, and turn the heat down to medium-low. You may need to add more liquid at this point. Let the pasta simmer, stirring occasionally, for 7-8 minutes, or until the pasta is tender and the sauce has thickened. Remove from the heat.
- Add the cheddar and stir until it has melted into the sauce. Top with sliced green onions. Serve immediately or portion into 3 meal prep containers. (A single portion would be 1/2 of the container.)
- May sub beef for ground meat of choice like turkey, chicken or pork. I opted for extra lean ground beef because additional fat is coming from the cheese. If you’re not big on meat you can use a 1/2 lb. instead – macros then adjust to 18 grams of protein per serving.
- Bone broth can be used as a substitute for almond milk.
- Cassava flour can be used as a gluten-free thickening agent. It’s very similar to all-purpose flour. You can also try arrowroot powder.
- I chose Banza chickpea pasta simply because it was on sale at the time. There are many brands that also use chickpeas and lentils so feel free to try a different one! They are definitely denser than your average pasta but pack more fiber and protein!
- Lactose Intolerant? Not to fret! Did you know that Aged Cheddar has only trace amounts of lactose? During the cheese-making process, most of the lactose is drained off with the whey (a liquid portion). Parmesan and Swiss are also great low-lactose alternatives!
Approximately 267 calories per serving
Calories may vary depending on the brand of ingredients, substitutions and serving size.
Gluten-Free, Grain Free