This is not my healthiest recipe. It’s a health-ier not a health-iest.
It’s healthier than traditional beef stroganoff because we are using Banza noodles, made from chickpeas to be lower in carbs and higher in protein than traditional noodles. We have also ditched the gluten by swapping white flour for healthier coconut flour and ditched the sour cream by swapping out for Greek yogurt.
However, I have left in some butter and added creamed corn. This might sound a bit weird, and I am not sure what inspired me to throw it in, but the flavors work!
Want to make it EVEN HEALTHIER? Swap out the creamed corn for sliced mushrooms. I would prefer it this way, but my kids strongly dislike mushrooms so I left em out :)
1 (8oz) box of Banza Bow Tie chickpea pasta
1 tablespoon Butter or coconut oil
1 white onion, chopped
1 tablespoon minced garlic
1½ pounds ground beef
1 teaspoon sea salt
1 teaspoon worcestershire sauce
1 cup beef bone broth
1 (8.5oz) can Creamed Corn
½ cup Plain Greek Yogurt
¼ cup fresh parsely, chopped
Cook the pasta according to the instructions on the box. Drain, rinse and set aside.
In a large skillet place the olive oil and butter over medium-high heat. Add the onion and garlic. Sauté for 5 minutes, stirring often.
Add the ground beef and cook, breaking the beef into small pieces, until the pink is nearly gone. Drain excess oil and liquid from the pan. Return to medium heat.
Sprinkle the coconut flour and salt over the ground beef. Stir in the Worcestershire sauce, dijon mustard, bone broth and creamed corn. Bring to a simmer for 5 minutes. Remove from heat.
Stir in the Greek yogurt and cooked pasta. Season with pepper and garnish with parsley. Serve and Enjoy!