Description
A delicious creamy casserole made with macaroni noodles, ground beef, and a flavorful coconut milk sauce.
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 each: oregano and basil, dried (you may also use powdered rosemary, only 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. While it heats up, proceed with the recipe.
- When water comes to a boil, cook pasta according to package instructions, stirring occasionally, for about 11 minutes.
- Before straining pasta, measure out 1 cup of the cooking water. Set aside briefly. Strain pasta through a colander.
- Pour the cup of cooking liquid back into the pot with noodles, cover, and set aside off the heat.
- Heat your fat in a large skillet over medium heat.
- Add the mushrooms and ½ teaspoon sea salt. Stir occasionally until just wilted and starting to brown, about 5 to 8 minutes.
- Reduce the heat to low, cover, and stir every 5 minutes for a total of 10 minutes.
- Remove mushrooms to a bowl using a slotted spoon, keeping the pan hot.
- Add ground beef and the remaining 1 teaspoon sea salt. Cook over medium heat, breaking the meat up, until most of the pink is gone, about 6 minutes.
- Reduce heat to low. Add garlic, fresh ginger, dried herbs, and dried ginger, sautéing for 1 minute until fragrant.
- Return mushrooms to the pan.
- Add coconut milk, de-glazing the pan as you stir it in.
- Simmer uncovered for 2 to 3 minutes to combine and heat well.
- Combine sauce and noodles in the largest pot or pan.
- Toss gently to combine without breaking the pasta. Serve topped with your choice of fresh herbs.
Notes
- For VAD, see variation mentioned in the coconut milk note.
- Prep Time: 10 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: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg