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!