Nightshade Free Pumpkin Pasta
Ingredients
- 1 lb lean ground beef
- 1 yellow onion sliced
- 3 cloves garlic minced
- 1 small zucchini halved lengthwise and sliced
- 1 14.5 oz can pureed pumpkin
- 1/2 cup coconut milk or preferred plain milk
- 1/4 cup beef broth
- 1 tsp dried rosemary
- 1/8 tsp ground nutmeg
- 2 large kale leaves ribs removed and chopped
- 2 oz feta cheese plus more for topping
- salt and pepper
- prepared pasta for serving I used chickpea
Instructions
- heat a large skillet over medium heat
- brown ground beef, set aside
- add more oil to pan if necessary (I used olive oil) and reduce heat to medium low
- sautee the onions for 15-20 minutes until they start to turn color and become soft
- add the garlic and sautee 2 more minutes
- add the remaining ingredients except the kale and feta
- simmer on low for about 5 minutes to let zucchini soften
- add the kale and feta and stir for 2 minutes until the leaves begin to wilt
- serve warm on pasta