Ingredients
- 1 pound 85% lean ground beef
- 2 teaspoons cornstarch
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 2 cups hot, unsweetened almond milk
- 1 cup hot, reduced sodium chicken or beef broth
- 1 cup hot, canned tomato sauce
- 4 ounces chickpea elbow macaroni noodles
- 1/2 cup cheddar cheese grated (optional)
Instructions
- Heat a large, high-sided skillet to medium heat and cook the beef until browned, about 5-6 minutes. Discard the extra fat.
- Sprinkle the cornstarch, spices, and salt over the beef. Then, pour in the milk, broth, and tomato sauce (make sure they are hot!) and stir until well combined. Bring to a boil.
- Once boiling, stir in the chickpea pasta. Boil for 1 minute, stirring frequently.
- Reduce the heat to medium-low, cover the pan and simmer for 10 minutes, stirring every 3 minutes or so.
- After 10 minutes, remove the lid and cook until thick and reduced, about 5-7 minutes, stirring occasionally.
- Stir in the cheese, if using, and serve.