Pumpkin Sage Pasta
Serves: 4-6 | Prep time: 10 minutes | Cook time: 30 minutes
Recipe by Mariah Reil, MS, RD, LN
-1 lb lean, Reil Ranch grass-fed beef
-1/2 large onion, diced
-3 cloves garlic, minced
-1 tbsp chopped fresh sage leaves
-1 tbsp olive oil
-1 can pumpkin puree (NOT pumpkin pie filling!)
-1 lb penne shaped pasta (whole wheat, chickpea, or lentil pasta is preferable for a good source of fiber)
-1 cup low sodium beef broth
-1 cup whole milk (can also use half and half, skim milk, etc)
-1 and 1/2 tsp paprika
-1 tsp chili powder
-1 tsp black pepper
-1/2 tsp salt
-1/2 tsp dried sage
-1/2 tsp oregano
Optional: more fresh, chopped sage and shredded parmesan cheese for topping
- In a large pan, brown the beef. Drain any excess liquid.
- Next, add the olive oil, onion, garlic, and fresh sage. Sauté until the onion is transparent and soft.
- In a large pot, boil water and cook pasta. Drain and set aside.
- Once the onion is cooked through, add the pumpkin puree, spices, broth, and milk. Turn the heat to low medium and bring to a simmer. Let simmer for 5 minutes, stirring continuously.
- Add the pasta to the meat and sauce mixture. Stir to combine and continue to cook on low, stirring occasionally, for another 5 minutes.
- Pair with a serving of non-starchy vegetables, top with fresh chopped sage and shredded parmesan and enjoy!
Zinc is an important mineral that the body needs to support immune health, cell growth, wound healing, and breaking down carbohydrates for use in the body. Beef is an excellent source of zinc. Deficiency of zinc can lead to weakened immunity, poor wound healing, open sores/skin issues, and more. Consuming beef regularly can help you consume enough of this important nutrient! Choose grass-fed beef for an efficient way to consume essential minerals, like zinc.