Ground Beef and Brussels Sprouts (with Chickpea Pasta)

Ground Beef and Brussels Sprouts with chickpea pasta is a hearty, protein-packed meal. It combines crumbled beef, tender Brussels sprouts, fiber-rich chickpea pasta tossed together in a nutritional beef bone broth sauce. Keep it Paleo and Whole30 friendly by using hearts of palm pasta or cauliflower rice in place of the chickpea pasta. Some other delicious pasta dishes try is this Sun-Dried Tomato Chicken and Pasta or this Veggie Pasta Sauce with Beef.

Why You’ll Love This Recipe

Ground Beef: Rich, savory, and meaty, providing a juicy, comforting base for this ground beef and Brussels sprouts dish.

Brussels Sprouts: Slightly nutty, sweet, and tender sprouts contrasting the soft meat.

Chickpea Pasta: Firmer and denser than regular wheat pasta with a mild, earthy flavor that holds up well to heavy mix-ins and packs in extra protein!

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly simply swap the chickpea pasta for Hearts of palm pasta or cauliflower rice.

Ingredients You Will Need

Ground Beef: is chopped beef typically made from various cuts like chuck, round, or sirloin. I like Grass Roots Coop for my meat purchases.

Brussels Sprouts: are a member of the cabbage family and are grown for their edible buds. They are high in vitamin C and beneficial for your immune system and your heart!

Onion: an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.

Beef Bone Broth: is a nutrient-dense, savory liquid made by simmering roasted beef bones and vegetables for 12-24 hours. This cooking process breaks down collagen into gelatin which results in a thicker, richer broth. I like Kettle & Fire for the best bone broth.

Coconut Aminos: is a gluten free and soy-free alternative to traditional soy sauce.

Chickpea Pasta: I choose chickpea pasta, for the added protein boost in my dishes and it’s perfect for making this ground beef and Brussels sprouts dish even heartier.

Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.

Garlic Powder: is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.

Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Fresh Parsley: brings a burst of fresh, herby goodness and is used as both a garnish and an addition to various dishes, from salads and sauces to soups and stews.

Red Pepper Flakes: are made from a mix of peppers from the capsicum annum family. They bring a little heat to the dish so you can adjust the amount according to your heat preferences. (optional for a little added heat to the dish)

Instructions

Cook your pasta: according to package instructions, drain most of the water reserving about 1/2 cup to thicken the sauce.

In a large skillet: heat the olive oil over medium heat.

Add the onions: cooking till they are translucent.

Add the ground beef: breaking apart and cooking till no longer pink. Drain excess fat if necessary.

Stir in the Brussels sprouts: garlic powder, coconut aminos, beef broth, salt and pepper, and red pepper flakes (if using).

Cover skillet: cooking for about 10 minutes, stirring occasionally, until Brussels are tender.

Add the cooked pasta: and pasta water, stirring to coat the pasta with the sauce. Simmer 5 minutes.

Garnish with chopped parsley: before serving.

Enjoy!

Recipe Tips and Tricks

Forget to thaw your beef: Run the beef (still in wrapper) under cold water for several minutes. Turn heat down to low and add to pan, flipping frequently and scraping the browned beef into the pan. Keep doing this until the beef can be broken apart with a wooden spoon. Then finish browning the beef.

Don’t overcook the pasta: as it will soften a little more when added to the skillet with the beef and Brussels and bone broth mixture.

Recipe Variations

Ground chicken or turkey: You can easily swap ground chicken or ground turkey in place of the beef.

Not a fan of chickpea pasta: You can use any pasta you prefer. If you want to keep this dish Paleo and Whole30 compatible, you can use hearts of palm “pasta”, spaghetti squash, zucchini noodles, butternut noodles, or cauliflower rice.

Storage Tips

To store the ground beef and Brussels sprouts, place it in an airtight container and refrigerate for up to 4 days.

FAQs About Ground Beef and Brussels Sprouts (with Chickpea Pasta)

What kind of meat goes well with pasta sauce?

Almost any kind of ground protein will work well with this sauce. Try ground chicken, ground turkey or ground pork.

How long do I cook the chickpea pasta?

Boil it strictly according to package directions—usually 7 to 9 minutes—and test it early. Chickpea pasta overcooks and turns mushy fast.

Is this meal gluten-free?

Yes, provided your chickpea pasta is certified gluten-free.