Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil
- 0.5 cup yellow onion (diced)
- 2 large cloves garlic (minced)
- 1 pound lean ground beef (90% lean)
- 4 tablespoons tomato paste
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried basil
- .25 teaspoon ground nutmeg
- sea salt & fresh ground pepper (to taste)
- 1 cup full fat coconut milk (or half & half)
- 1 pound penne pasta (cooked al dente, drained -reserve 1 cup of pasta water)
- 0.5 cup vegan Parmesan cheese (plus more for serving - or Peccorinio Romano)
Instruction
- Bring a large pot of water to a rolling boil. Season with a handful of salt. Add the pasta, stir and cook to al dente according to package directions.
- Heat oil in a large skillet. Add the onion and cook for 2 minutes to soften.
- Add the ground beef and garlic, and cook until no longer pink.
- Stir in the tomato paste, cinnamon, nutmeg, basil, salt and pepper
- Add the coconut milk and stir until well blended. Reduce heat and simmer for 1 minute to thicken.
- Add the cooked pasta and reserved pasta water to the beef mixture, and stir to combine.
