Ingredients:
250g dried pasta noodles (shape of your choice)
1.5lb of lean ground beef
20 – 25 large crimini mushrooms – washed and sliced
1 medium onion – peeled and finely chopped
1 large leek – washed and finely chopped
4-6 medium cloves of garlic – crushed to a paste with a pinch of salt.
1 medium zuchini – washed and finely chopped
2 table spoons of olive oil
1 table spoon of ground coriander
1/2 tsp of dried oregano
1.5 tsp of salt (1 tsp for the water in which the noodles will cook, and half for the beef).
1/4 tsp of fresh ground pepper
1/2 cup of finely chopped parsley.
Sauce Ingredients:
1/4 cup of melted df butter or denatured coconut oil
1/2 cup of white or pink wine
pinch of salt
1 large table spoon of gluten free flour blend
4 table spoons of thick coconut yogurt
1 large table spoon of mayonaise or aioli
2 table spoons of a dairy free cream cheese (cashew or almond nut spread).
1/2 tsp of ground coriander
1 tsp of dijon mustard
Steps:
Put a stock pot half filled with water, on to boil. Add 3/4 tsp of salt to the water.
Then In a large saucepan, add the olive oil and then the chopped onions and leaks. Sauté for approximately 3 minutes
Add half of the garlic, and saute for 1 minute more,
Add the ground beef, oregano, coriander (reserving half a tsp for the sauce) and 1/2 tsp of salt
Sauté until the ground beef is just cooked through
Add the mushrooms and zuchini, continue to cook until tender.
Then remove from the meat mixture from the heat.
When the water in the stock pot is boiling, add the gluten free noodles.
While the noodles are cooking you can
Pre heat the oven to 200C
and then start the sauce.
In a medium bowl, combine: mustard, mayo, coconut yogurt, cream cheese and the other half of the garlic. Mix well.
In a small saucepan, melt the dairy free butter or coconut oil on medium heat.
Once melted, add the table spoon of gluten free flour, and stir immediately and vigorously until fully combined.
Add the wine and continue to stir vigorously, until you have a smooth white sauce. It will be quite thick, easily coating a spoon.
Add a half teaspoon of ground coriander seed and a quarter tsp of salt.
Remove from the heat
Add one tablespoon of the yogurt mixture to the saucepan with the wine / flour, mix quickly and well.
Then add the mixture from the saucepan into the rest of the yogurt mixture and mix well.
When the noodles are cooked, drain them and add them to the meat mixture
Add the cream sauce to this and fold gently so as not to break the noodles.
Pour the whole thing into a cassarole dish
Sprinkle dairy free cheese on top if you would like.
Place in the oven for 10 – 15 minutes.
Serve
