Creamy Tuscan Beef Shirataki Noodles

Ingredients

• 1 tsp (5 ml) olive oil
• 1 clove garlic, minced (3 g)
• 5 oz (140 g) lean ground beef
• 1/2 cup (120 g) Homemade Marinara (p. 62)
• 2 tbsp (30 ml) unsweetened coconut milk
• 1 tbsp (10 g) sun-dried tomatoes, chopped
• 1 tbsp (5 g) nutritional yeast
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 package shirataki noodles, drained (200 g)
• 1/2 cup (15 g) baby spinach
• 1 tbsp (5 g) chopped basil

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Method

1. Heat the oil in a skillet. Add the beef and cook for 5–6 minutes, breaking it up, until browned and 165°F (74°C). Add the garlic for the last minute.
2. Add the marinara, coconut milk, sun-dried tomatoes, nutritional yeast, salt, and pepper. Simmer for 3 minutes, until slightly thickened.
3. Meanwhile, rinse the shirataki well and dry-fry in a second pan for 2–3 minutes, until they squeak.
4. Stir the noodles and spinach into the sauce and toss for 1–2 minutes, until the spinach wilts. Top with the basil.