Servings: 4 servings
Calories: 450kcal
Equipment
- large skillet
Ingredients
For the Base
- 1 pound Ground Beef Lean options like 85% for healthier option
- 8 ounces Gluten-Free Pasta Banza chickpea pasta for extra protein
For the Sauce
- 2 tablespoons Taco Seasoning Consider homemade for lower sodium
- 1 can Coconut Milk Full-fat unsweetened works best
- 1 tablespoon Nutritional Yeast Omit if unavailable
- 1 tablespoon Arrowroot or Potato Starch Optional for sauce thickness
For Garnishing
- ¼ cup Cilantro Optional, parsley can substitute
Instructions
How to Make One-Pot Taco Pasta
- Warm a large skillet over medium heat.
- Add ground beef to the skillet, sprinkle half of the taco seasoning over it, and sauté until browned.
- Whisk together coconut milk, nutritional yeast, remaining taco seasoning, and arrowroot or potato starch until smooth.
- Drain excess grease from the skillet, pour coconut mixture over the beef.
- Toss in gluten-free pasta and ensure it's submerged in the sauce. Bring to a gentle boil.
- Once boiling, reduce heat to a simmer, cover, and cook for 5 minutes.
- Remove lid and cook for additional 3-5 minutes until pasta is tender.
- Sprinkle chopped cilantro on top, season with salt if needed, and serve warm.
Notes
Consider adding a squeeze of lime juice for a zesty finish!
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 50g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 800mg | Fiber: 6g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 3mg
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