Today, I pay tribute to pasta. But I also have to lend a little respect to ground buffalo. It is definitely one of my favorite meats and is a good substitute for beef. If you find yourself with these ingredients on hand, you should definitely give this a try.
Ingredients:
8 oz ground buffalo
1.5 cup frozen pepper stir-fry (I used Bird's Eye brand)
2.8 oz sliced mushrooms
1 cup unsweetened almond milk
3 oz dry quinoa pasta elbows
4 tbsp light cream cheese
1 tbsp whole wheat flour
1/2 tsp crushed red pepper flake
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
Directions:
Fill medium pot with water. Bring to a boil. Add salt to taste and add pasta. Return to boil. Cook for 9 minutes.
Meanwhile, spray a large saute pan with cooking spray. Heat over medium-high heat. Add frozen peppers and mushrooms. Cook until veggies are tender. Remove to bowl lined with paper towel.
Add ground buffalo to pan. Brown meat, breaking up with wooden spoon. Add a little water to help break up the meat. Sprinkle flour over browned meat. Stir until flour is cooked.
Add vegetables, cream cheese and milk to pan. Stir until cream cheese is melted and sauce is thickened.
Add cooked pasta to pan and stir for 3 minutes until pasta is evenly coated in sauce.
Good enough to eat on its own, or enjoy it with a fresh salad.
Nutrition Facts
Serves 2
Serving Size 421.4g
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Calories - 476
Calories from Fat - 142
Total Fat - 15.8 g
Saturated Fat - 7g
Trans Fat - 0g
Cholesterol - 70mg
Sodium - 723mg
Total Carbohydrates - 46.2g
Dietary Fiber - 5.3g
Sugar - 5.1g
Protein - 32.3g
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Vitamin A - 16%
Vitamin C - 17%
Calcium - 33%
Iron - 100%
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