Chickpea Rotini with Beef & Mushrooms
I like to “meal prep” in 20 minutes or less, because I’m always starving.
So, I like to choose recipes with 5 ingredients or less (sometimes a bit more) and that are easy to make. And of course, that taste amazing!
This is one of my favorite dinner recipes.
1-2 lbs grass-fed beef 90-95% lean
1 cup chopped mushrooms (I used Monterrey)
2 cups spinach
2 tbsp oregano
1 tsp pink salt
1 tbsp avocado oil
1 cup cooked chickpea rotini (you can use any type of chickpea pasta though)
In a food processor, blend the spinach & mushrooms until you get a paste-like texture. Preheat a pan (preferably cast iron if you have one) and add the avocado oil on medium heat. Add the mushroom & spinach mixture and saute.
Season the beef with oregano, salt and pepper. Separate it with a fork so it doesn’t clump. Add the beef to the pan and cook until completely done. Before removing from the heat, add the eggs on top (like sunny-side up eggs) and cover with a lid for 5-7 minutes on low/medium heat.
You can serve this mix on top of a lettuce bed, brown rice or quinoa instead of the chickpea pasta.
TIP: If you prepare double the recipe, you’ll have beef to combine with salads, quinoa or other legume pasta.
Makes 6 Servings.
MACROS: C10g F9g P37g
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