ONE POT HAMBURGER HELPER

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 pound lean ground bison
• 1 medium yellow onion, chopped
• 1 clove fresh garlic, minced
• Salt and pepper, to taste
• 1 teaspoon dark chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 pound short cut pasta, we used Gluten-Free Mini Lasagna Noodles
• 1 pound small diced trumpet or oyster mushrooms
• 4 cups organic beef bone broth 
• 1 14-ounce can organic coconut cream
• 1 cup Daiya Mozzarella Cheese
• ¼ cup Nutritional Yeast (packed)
• 3 tablespoon MNMLST Ketchup
• Fresh parsley, for serving

INSTRUCTIONS:

1.  In a large pot set over medium high heat, add the olive oil, onion, fresh garlic and bison. Season with salt and pepper. Cook until brown all over, breaking up the meat as you go, about 10 minutes. Stir in the chili powder, paprika, and garlic powder, cook for another minute.
2. Add the pasta and mushrooms and toss to coat, then pour in the broth and can of coconut cream. Add the ketchup and stir to combine. Season with salt.
3. Bring to a gentle boil over medium high heat. Simmer for 5-8 minutes until the pasta is al dente, stirring often.
4. Stir in the cheese and nutritional yeast and cook for another few minutes until very creamy.
5. Taste and season again with salt and black pepper
6. Divide the pasta among bowls and top with fresh parsley.