Paleo AIP Hamburger Macaroni Pasta

side angle view of paleo aip hamburger macaroni dished up in white bowl

Paleo AIP Hamburger Macaroni Pasta

Paleo AIP Hamburger Macaroni Pasta is made in one pot and is an easy 30 minute meal that the whole family will love. Super creamy, full of ground beef and it's great to have for leftovers too! Low-FODMAP and Gluten-free.

Course DInner

Cuisine American, French, Italian

Keyword aip, gluten-free, ground beef, hamburger, low-FODMAP, macaroni, paleo, pasta

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 745kcal

Author Megan

Cost $10

Equipment

large bottomed sauté pan or large shallow pot
pot for cooking pasta or Instant Pot

Ingredients

1 box macaroni noodles (Jovial cassava pasta for Paleo/AIP/VAD OR Jovial rice pasta for Gluten-free/VAD)
1 pound ground beef OR, it's okay to use 1-½ pounds if you want a bigger meal/more meat (If so, increase sea salt on the meat itself to 1-½ teaspoons.)
1-¼ cups coconut milk full fat (not Lite); (For VAD, see variation in Notes below the recipe.)
12 ounces button mushrooms or crimini, sliced; for low-FODMAP, use oyster mushrooms, or sub for zucchini
2 Tablespoons avocado oil other preferred Paleo or AIP fats may also be used
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 a delicious and colorful garnish (only rosemary for VAD)
1 cup pasta cooking liquid After you cook the pasta, as it explains below, you'll measure out 1 cup of the cooking liquid, set it aside and then use it in the finished dish.

Instructions

Pasta

Bring a large pot of water to a boil, to cook the macaroni noodles. While it heats proceed with the recipe. (If you have an Instant Pot and want to cook your cassava pasta that way, find those Instructions here.)
When water comes to a boil, cook pasta according to package instructions, stirring occasionally. Both cassava and rice macaroni take about 11 minutes to cook. (Test for doneness by taking out one noodle, allowing it to cool a bit and eating it. It should be al dente, not too soft or mushy, but still tender and pleasant.) Before straining pasta, measure out 1 cup of the cooking water. Set aside briefly. Strain pasta through a colander into the sink. Pour the cup of cooking liquid back into the pot with noodles, cover, and set to the side off the heat while you finish the sauce.

Ground Beef and Mushroom Sauce

Heat (or melt) your fat in a large skillet, over medium heat.
Add the mushrooms and 1/2 teaspoon sea salt, stirring occasionally until just wilted and starting to brown, 5 to 8 minutes. Reduce the heat to low and cover, stirring every 5 minutes or so, for 10 minutes total.
Remove mushrooms to a bowl, using a slotted spoon. Keep pan hot.
Add ground beef and remaining 1 teaspoon sea salt. Cook over medium heat, breaking meat up with a spatula, until most of the pink is gone, about 6 minutes.
Reduce heat to low. Add the garlic, fresh ginger, dried herbs and dried ginger, and sauté an additional 1 minute, until fragrant.
Return mushrooms to the pan.
Add coconut milk, de-glazing the pan, as needed, as you stir it in.
Simmer, uncovered over medium-low heat, for 2 to 3 minutes more, just to combine and heat well.
To combine the sauce and noodles, choose whichever pot (your pasta pot or your sauté pan) is biggest or easiest to mix in. Pour the noodles into the sauce pan or the sauce into the noodles pan.
Toss gently so the pasta doesn't break, to combine well. Serve, topped with fresh herb of choice: sage, rosemary, thyme or parsley. (Only rosemary for VAD.)

Notes

VAD alternative to coconut milk

In place of 1-1/4 cups coconut milk, use 1/2 cup heavy cream + 3/4 cup beef or chicken broth. I like to use the homemade Meat Stock from this recipe.

Nutrition