High Protein Pumpkin Bolognese
There's very few things more satisfying than a hearty bowl of pasta. This macro-friendly recipe is full of protein AND flavor, with a big heaping spoonful of pumpkin. Yum!
Ingredients
- 1 tbsp avocado oil
- 2 large carrots finely diced
- 2 celery stalks finely diced
- 1/2 sweet onion finely diced
- 1 lb lean ground beef
- 3 garlic cloves minced
- 1/4 cup dry red wine
- 1 cup pumpkin purée
- 24 oz marinara sauce sugar free preferred
- Pasta of choice
Instructions
- Finely dice your carrots, celery, and onion.
- Heat a large skillet over medium heat and add the oil. When the oil is hot, add the carrots, celery, and onion. Cook until tender, about 7 minutes.
- Add the ground beef. Cook, breaking up the meat and stirring occasionally, until the beef is just about cooked through and browned. In the last couple minutes of browning the beef, stir in the garlic and cook until fragrant.
- Stir in the wine and cook, stirring occasionally, for 2-3 minutes. Stir in the pumpkin puree and marinara sauce. Cover and reduce the heat to low. Let simmer for 15-20 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to package directions, until just al dente. Reserve ½ - 1 cup of pasta water.
- Meanwhile, cook the pasta according to package directions, until just al dente. Reserve ½ - 1 cup of pasta water.
- Stir the cooked rigatoni pasta with the sauce, using a splash or more of pasta water to thin the sauce as desired.
Nutrition
Calories: 292kcal | Carbohydrates: 22g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 914mg | Potassium: 1202mg | Fiber: 6g | Sugar: 12g | Vitamin A: 16293IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 5mg