One-Pot Cheeseburger Fusilli

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 pound 90% lean ground beef (preferably grass-fed)
• 1¼ teaspoons kosher salt
• 1 teaspoon paprika
• ½ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 2 tablespoons Dijon mustard
• 2 tablespoon Worcestershire sauce
• One 14.5-ounce can fire roasted tomatoes with their juices
• One 8-ounce can tomato sauce (sometimes labeled tomato “puree”)
• 2 cups low-sodium beef broth
• 8 ounces brown rice or whole-wheat fusilli pasta
• 3 packed cups baby spinach, chopped
• 1 cup grated extra-sharp cheddar cheese

For serving: (optional)

• 1 ripe avocado, pitted, peeled and diced
• ½ small red onion, minced
• 2 teaspoons sesame seeds

INSTRUCTIONS

1. Heat the olive oil in a large sauté pan or Dutch oven over medium-heat. When the oil is hot and shimmering, add the onion and garlic and cook for 4 to 5 minutes, until the onion is soft and translucent and the garlic is fragrant.
2. Add the ground beef, salt, paprika, and pepper to the skillet. Cook for about 7 minutes, stirring the meat and breaking it up into small pieces with a spatula, until no longer pink.
3. Stir in the tomato paste, mustard, and Worcestershire sauce and cook for 2 more minutes, then stir in the diced tomatoes and tomato sauce. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to mingle, then stir in the beef broth and pasta. Simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente.
4. Stir in the spinach and cook just until wilted, about 1 minute, then stir in the cheese.
5. Ladle the pasta into bowls and top with avocado, red onion, and a sprinkling of sesame seeds if you’re feeling the garnishes.

View the full recipe here.