Ingredients
*2 Tbsp avocado oil
* ½ yellow onion sliced
* 8 ounces baby bella mushrooms sliced
* 3 cloves garlic minced
* 1 pound ground beef
* 1 bag of frozen peas
* 1 tsp sea salt to taste
* ⅓ cup beef bone broth
* 1/3 to ½ cup nut milk of choice – I use almond
* 2 Tbsp lemon juice
* 2 Tbsp dijon mustard – I use Primal Kitchen
* 2 Tbsp arrow root
* Gluten-free spiral noodles – I use Chickpea (Banza) or Lentil noodles
* Dried or fresh parsley
Instructions
1. Heat the avocado oil to medium-high in a large skillet and add the onion. Sauté, stirring occasionally, until the

onion begins to caramelize, about 5 to 8 minutes. Add the mushrooms, garlic, and sea salt and stir well. Cover
and cook, stirring occasionally, until the mushrooms soften up, about 3 minutes.

2. Make room for the ground beef in the center of the skillet then place it on the hot surface. Brown for 2 to 3
minutes before flipping and browning for another 2 to 3 minutes. Use a spatula to chop up the meat into smaller
pieces and mix it in.
3. In a bowl or measuring cup, combine the nut mil, beef bone broth, lemon juice, mustard and arrow root and
whisk well until combined.
4. Pour the sauce mixture into the skillet and stir well. Bring mixture to a full boil and stir occasionally until the
sauce is thick, about 8 minutes. Add frozen bag of peas to mixture.

5. While the sauce is cooking, cook the noodles according to package instructions (or prepare the rice ahead of
time).
6. Once cooked, drain the noodles then transfer them to the skillet with the sauce. Stir well until the noodles are
well-coated in sauce.
7. Taste the pasta for flavor and add sea salt to taste.
8. Sprinkle with dried or fresh parsley and enjoy!