Vegan Ginger-Turmeric Beef Pasta with Zucchini
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz pasta (such as penne or rigatoni)
For the beef and sauce
- 1 lb ground beef (85% lean)
- 2 tbsp olive oil
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp salt, plus more for pasta water
- 2 medium zucchini (about 1 lb total), cut into thin ribbons or half-moons
For serving
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve ½ cup of the pasta cooking water, then drain the pasta through a colander and set aside.
- 2
While the pasta cooks, heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small pieces with a spoon, until no pink remains and the internal temperature reads 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Transfer the cooked beef to a plate and set aside.
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