Paleo Aip Hamburger Macaroni Pasta

1 box macaroni noodles (Jovial cassava pasta for Paleo/AIP/VAD OR Jovial rice pasta for Gluten-free/VAD)

1 pound ground beef OR, it's okay to use 1-½ pounds if you want a bigger meal/more meat (If so, increase sea salt on the meat itself to 1-½ teaspoons.)

1-¼ cups coconut milk full fat (not Lite); (For VAD, see variation in Notes below the recipe.)

12 ounces button mushrooms or crimini, sliced; for low-FODMAP, use oyster mushrooms, or sub for zucchini

2 Tablespoons avocado oil other preferred Paleo or AIP fats may also be used

2 cloves garlic crushed or minced (omit for low-FODMAP and VAD versions)

1 inch nub fresh ginger root grated or very finely minced

1-½ teaspoons sea salt divided

½ teaspoon each: oregano and basil, dried; you may also use powdered rosemary (only rosemary for VAD)

¼ teaspoon dried ginger

¼ cup fresh thyme , sage, rosemary or parsley, optional but recommended for a delicious and colorful garnish (only rosemary for VAD)

1 cup pasta cooking liquid After you cook the pasta, as it explains below, you'll measure out 1 cup of the cooking liquid, set it aside and then use it in the finished dish.

Directions at eatbeautiful.net

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