Eosinophilic Esophagitis Friendly Gluten Free Weeknight Pasta

Total time30 min

Prep time10 min

Cook time20 min

Eosinophilic Esophagitis Friendly Gluten Free Weeknight Pasta

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Ingredients

4 servings

12 oz gluten free pasta (penne or rigatoni)
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 tbsp salt (for pasta water)
1 lb ground beef (85% lean)
2 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper
½ cup reserved pasta water

For serving

½ cup grated parmesan cheese
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh basil, torn (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the gluten free pasta according to package directions until tender with just a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
2
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Tilt the skillet and spoon off any excess fat.

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