Cheeseburger Pasta with Hidden Veggies
Servings
4Serving size
1 1/2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 medium White onions (quartered) |
| 8 Ounce Mushrooms, white, raw (quartered) |
| 1 small Zucchini (cut into 1 inch chunks) |
| 1 Tbsp. Olive oil |
| 12 ounces 95/5 Ground beef |
| 2 Tbsp. No salt added tomato paste |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Paprika |
| 2 tsp. Garlic powder |
| 1 cup No salt added vegetable stock |
| 1 cup 2% milk |
| 1 ounce Whole Wheat Elbows (or gluten-free elbows) |
| 1 ounce Reduced fat cheddar cheese (shredded) |
| 2 Tbsp. Reduced fat sour cream |
Instructions
Add the mushrooms to the food processor and pulse until they are the size of a small dice. Set aside.
Add the zucchini to the food processor and pulse until they are the size of a large dice.
Set aside.
Place the olive oil in a large skillet over high heat.
Add the onion and cook for 2 minutes. Stir frequently.
Add the mushrooms and cook for 5 minutes. Stir frequently.
Add the zucchini and cook for 5 minutes until most of the liquid has evaporated. Stir frequently and adjust the heat so the vegetables do not burn.
Add the ground beef and cook for about 4 to 5 minutes until browned.
Add the tomato paste, salt, pepper, paprika garlic powder, vegetable stock, milk, and pasta to the pan.
Stir and cover the pan.
Adjust the heat to a simmer.
Cook for 10 to 15 minutes until the pasta is just tender. Stir occasionally.
Uncover, stir, and simmer for two minutes.
Remove from the heat and stir in the cheddar cheese and sour cream.
Serve.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
This is a great cheeseburger style mac and cheese, with the added benefit of hidden veggies. It is perfect for those with kids who don’t like to eat vegetables (or even if they do). Using the food processor makes this easier, but if you don’t have one, just dice the onions, mushrooms, and zucchini so they are all the same size.
It’s important to cook the veggies for a little longer and a bit hotter than you might normally so that most of the liquid evaporates before adding the ground beef. The excess liquid from the vegetables will take longer to cook out after you add the elbows, and the pasta will get too mushy. Cooking the veggies a bit longer helps to caramelize them and will bring a great umami flavor to the dish.