I’ve been all about pasta dishes during this comfort food season. This one is seriously SO easy, creamy, and delicious!

My favorite gluten-free pasta is by Jovial Foods. I used their tagliatelle brown rice pasta for this dish.

I used shredded beef that I made in my Instant Pot (directions in notes of the recipe) but you can use chicken, shrimp, whatever you prefer – this pasta is really versatile and even good on its own!

Makes 4-6 servings

Ingredients

  • 1 lb. shredded beef or chicken (see notes for Instant Pot*)
  • 8oz pasta (fettuccini-style)
  • 2 tbsp ghee
  • 4 garlic cloves
  • 3 shallots
  • 8oz chopped spinach, frozen
  • 2 cups milk (I used 2% fat)
  • 1/2 tbsp arrowroot powder
  • 1 ½ cups parmesan, grated
  • ¼ tsp salt 
  • ¼ tsp black pepper

Directions

  1. Cook pasta in a large pot according to directions. When done, drain and set aside.
  2. Heat the ghee in a large pan or pot over medium heat. Add the shallots and cook until softened. Add garlic and spinach, cook until garlic is fragrant – about 30-60 seconds.
  3. Mix the milk and arrowroot powder together, then add to the pan and mix as the mixture comes to a simmer and thickens for a couple minutes.
  4. Add the parmesan, salt, and pepper. Mix, then taste and add more salt or pepper if desired.
  5. Fold in the cooked pasta, tossing to coat in the sauce. Add your desired meat and toss to mix evenly.
Notes
  • I put 1 lb. stew beef the beef in the instant pot with 1 cup of beef (or chicken broth), topped with ½ tbsp basil, ½ tbsp oregano, 1 tbsp parsley, 1 tsp garlic powder, ½ tsp thyme, and ¼ tsp each salt and pepper. Close lid, cook on high pressure for 40 minutes. Release pressure carefully, remove meat and shred.