This pasta is really creamy, a little spicy, super flavorful and takes under 15 minutes to make. Since everything (including the pasta) is made in one pot, there is barely any clean up. This is one of my easiest recipes! It’s the perfect dinner or meal prep item for a busy week.
Ingredient Notes and Health Benefits:
Brown Rice and Quinoa Fusilli Pasta: I love that this pasta is wheat-free! It’s easier to digest and still has all the same flavors as “regular” pasta.
Ground Beef: I buy organic ground beef and the leanest version I can find.
Reduced Fat Coconut Milk: This is what makes this recipe creamy, but keeps it both dairy free AND healthy. I prefer the reduced fat version, it keeps the calories lower and still has the same great creamy texture. Make sure to use the canned version not the one in a carton.
Fresh Basil: It gives this recipe so much flavor and color, you can find this in the produce section of your grocery store.
How to Make One Pot Creamy Tomato Basil Pasta
We will make everything in one pot! First, place ground beef in a large pot and brown, covered, over medium heat, breaking up the meat as it cooks. Cook for about 5 minutes. Next, add the tomato basil marinara, pasta, water and salt and pepper. Cover and bring to a boil, then reduce heat to medium and cook for 10 minutes. Reduce heat to low, add coconut milk, basil and red pepper sauce (optional) and stir to combine. Cook for another minute. Top with extra basil and enjoy!
1 lb ground beef
16 oz brown rice and quinoa fusilli pasta
2 garlic cloves, chopped
25 oz tomato basil marinara
1 can (15oz) reduced fat coconut milk
1 cup basil, roughly chopped
2 tbsp italian bamba hot pepper sauce (optional)
3 cups water
1/2 tsp salt
1/2 tsp ground black pepper
1 lb ground beef