I grew up eating packaged Hamburger Helper on nights that we had sports and needed something quick to eat. This became a comfort food for me, though, so I was so excited when I found Ambitious Kitchen’s Mushroom Spinach Beef Pasta recipe. I adapted this recipe to make it gluten free and it is so good with the Gluten-Free Brown Rice Egg Tagliatelle Pasta. I love that it is packed with healthy veggies, too!
Ingredients to make this Gluten Free Creamy Mushroom Spinach Beef Pasta
- Olive oil or butter
- Vegetables: Mushrooms, Onions, Fresh Spinach. You could add any vegetables you like in here. Mix it up!
- Minced garlic
- Ground beef or turkey
- Unsweetened almond milk or other milk of choice
- Beef broth
- Gluten-Free Brown Rice Egg Tagliatelle Pasta or GF pasta of choice (We also love the LivGfree linguine noodles from Aldi that I use in the Gluten Free Chinese Orange Chicken and Lo Mein Recipe)
- Mozzarella cheese and Parmesan cheese
How to Make Gluten Free Mushroom Spinach Beef Pasta Recipe
First, sauté your mushrooms and onions and then transfer them to a bowl. Then, brown the ground beef or turkey. This way the veggies won’t get overcooked. Add the mushroom mixture back in once the meat is browned.
Next, add the chopped spinach and cook until wilted.
Once the spinach is wilted, add the broth, milk, and pasta. With the Gluten-Free Brown Rice Egg Tagliatelle Pasta, you have crunch it down into the liquid because it comes wrapped in round loops.
Once the pasta is done, the liquid should become a sauce and will look creamy. Now, add the cheeses to make it even more creamy.
Make your bowls and top with additional cheese if desired. Enjoy!
Check out this amazing Gluten Free Chinese Orange Chicken and Lo Mein Recipe, too!
Gluten Free Creamy Mushroom Spinach Beef Pasta
Equipment
- 1 deep skillet or pot
Ingredients
- 1 tbsp olive oil
- 8 oz baby bella mushrooms, sliced or chopped
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1 lb ground beef or turkey
- 6 oz fresh spinach, chopped
- 1 cup unsweetened almond milk
- 4 cups beef broth
- 9 oz Gluten-Free Brown Rice Egg Tagliatelle Pasta or GF pasta of choice
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
Instructions
- Put 1 tbsp olive oil in skillet over medium heat. Add in 8 oz baby bella mushrooms, sliced or chopped, 1/2 yellow onion, chopped, 3 cloves garlic, minced, and 1/2 tsp salt Sauté until mushrooms and onions are cooked down. Transfer mushroom mixture to a bowl and set aside.
- Brown 1 lb ground beef or turkey in the skillet. Once browned, add the mushroom mixture back into the skillet. Stir in 6 oz fresh spinach, chopped. Cook until spinach is wilted.
- Add in 1 cup unsweetened almond milk, 4 cups beef broth, and 9 oz Gluten-Free Brown Rice Egg Tagliatelle Pasta (or GF pasta of choice).
- Bring to a slow boil and cook until pasta is tender and liquid is creamy, approximately 10 minutes. Remove from heat and stir in 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese.
- Enjoy!
