Description
This super nostalgic dairy free hamburger helper is our take on a classic pasta recipe that is incredibly cozy, satisfying, and made without any dairy or gluten! We swap the traditional use of milk or cream with an easy-to-make cashew cream sauce and bolster the flavor of the pasta with a simple blend of spices, coconut aminos (or tamari), tomato paste, and nutritional yeast that are added to the ground beef while it cooks in the skillet.
Ingredients
Scale
- 1/2 cup raw cashews
- 12 ounces gluten free pasta, we love Jovial macaroni or shells
- 2 tablespoons olive oil
- 1/2 medium onion, finely diced
- 2–3 cloves of garlic, chopped
- 1 pound ground beef
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon all purpose or poultry seasoning
- 2 tablespoons nutritional yeast
- 3 tablespoons tomato paste
- 1 tablespoon coconut aminos or tamari
- 2 cups chicken, beef, or vegetable broth
- Salt and pepper to taste
- Parsley for serving (optional)
Instructions
- Soak the cashews. Before you start cooking – in a heat-proof bowl, cover 1/2 cup cashews with just boiled water to soak for at least 30 minutes, or up to an hour. If you’re in a hurry you can simmer the cashews on the stove top for about 10 minutes, until they are pale and plump.
- Cook the pasta. Bring a large pot of salted water to boil. Cook pasta according to package instructions but underdone about 2 minutes – it will continue to cook during the last step. Reserve about 1 cup of pasta cooking water, drain, and set aside. While the pasta is cooking you can move on to the next step.
- Make the base of the sauce. In a large skillet heat 2 tablespoons olive oil over medium heat. Add onions and garlic and sauté for 4-5 minutes, until onions are translucent and starting to caramelize. Move onions and garlic to the side of the pan and add the ground beef, pressing into a thin layer. Cook, breaking up meat and stirring in onions and garlic until meat is cooked through and the extra moisture has evaporated – about 5 minutes. Add 1/4 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon all-purpose seasoning, 2 tablespoons nutritional yeast, 3 tablespoons tomato paste, and 1 tablespoon coconut aminos, and stir to combine, cooking for 2-3 minutes, until spices are aromatic. Reduce the heat to medium low.
- Make the cashew cream sauce. Drain soaked cashews and add to high speed blender with 2 cups broth. Blend on high for at least one minute – until entirely smooth and creamy.
- Finish the pasta. Add cooked pasta and cashew cream sauce to the skillet with the ground beef and stir to combine, scraping up any brown bits from the bottom of the pan. It will seem like a lot of liquid, but it thickens to coat the pasta and ground beef quickly. Add reserved pasta water a little bit at a time to thin the sauce if needed – simmering between additions, until the pasta is al dente, and the sauce coats the noodles.
- Season and serve. Season to taste with salt and pepper and top with fresh parsley if desired. Serve hot and enjoy!
Notes
If you soak your cashews in advance, chop the onions and garlic, and measure the spices and umami add-ins before you start cooking, this recipe can be ready in as quickly as 25 minutes! If you wait to start soaking the cashews before cooking, it will likely take closer to 40-45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American