Creamy Beef Pasta

Creamy Beef Pasta

I was boiling the pasta and browning the beef and realized I didn't have any spaghetti sauce.  So we went with this instead!

Brown 1 lb ground beef
Add crushed garlic, dried parsley, dried basil, cayenne pepper, cinnamon, salt and pepper to taste

Pour in coconut milk (about 1 1/2 cups), then add 1 Tbsp of cornstarch whisked in cold water.  Whisk as you add it to avoid lumps.  Will thicken in about 1 minute.

Boil Pasta (I like Ancient Harvest Quinoa Pasta in elbow shape), drain and add to the mix.

To be honest the kids weren't fond of it, but my husband and I loved it!  Next time I'll leave a bit of the beef and noodles with less seasoning for them...but it is definitely a keeper.

Dairy-Free Lasagna (even my husband eats it!)

1 package of gluten-free lasagna noodles, cooked

1 pound ground sausage, browned

1/2 bag of frozen spinach, chopped onions and other veggies you enjoy. I like mushrooms and olives!

1 1/2 jars of spaghetti sauce (check the ingredients for dairy)

1/2 to 1 tub of Tofutti Better than Cream Cheese (depending on how creamy you like it)

Mix together.

In lasagna pan put 1/4 of jar of spaghetti sauce on bottom, then a layer of noodles, then a layer of the meat sauce. Alternate layers until you are finished with the meat sauce, I usually have 3 layers. Top with noodles and then the rest of the plain spaghetti sauce on top to keep it from being dry.

Bake in preheated 350 degree oven for about 30 minutes.

I've tried this with different cheese substitutes and really feel they don't add anything. This recipe is good and creamy and while not exactly like lasagna both the kids eat it up and ask for more! My husband would be happier if I made half of it with regular cheese, but he still enjoys it.