This warm and filling pasta dish is easy and delicious, and it’s made in one pot. It’s reminiscent of Hamburger Helper, but made gluten and dairy free. The creaminess and flavor from the sauce is hard to beat and you won’t miss the gluten and dairy that you’d usually find in these types of recipes. Make this fantastic weeknight meal with me by following the recipe below!
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Let the cooking begin!
The steps:
- You’ll start this dish by browning the ground beef in a large pot or skillet.
- Cook the ground beef about 3/4ths of the way, and then add the diced onion and jalapeno. Remove the seeds from the jalapeno if you’re worried about it being too spicy.
- Next, add the minced garlic and spices, and stir to evenly distribute.
- Pour in the diced tomatoes, pumpkin puree, beef broth, coconut cream, and nutritional yeast and gently stir it to combine everything.
- Once the liquid starts to boil, add your noodles and let them boil until just al dente. Make sure to give the pot a stir every couple of minutes to prevent food from sticking to the bottom.
- The noodles will continue to absorb liquid once you turn the heat off, and everything will thicken up as it starts to cool.
- Top with chopped parsley (optional) and serve in bowls. Enjoy!
Substitutions:
- You can sub ground turkey for the ground beef.
- Heavy cream, full fat coconut milk, plain yogurt, or plan dairy free yogurt can be subbed for the coconut cream.
- You can use chicken, vegetable, or regular beef broth for the beef bone broth. Chicken or vegetable stock will give it less flavor, so you may need to increase some spices/salt.
- Your favorite noodles can be subbed for the brown rice noodles.
Recommended kitchen items:
- Lodge Dutch oven. This thing is heavy duty. I use it for this pulled pork, soup, hash, artisan bread, or any large meal.
- Glass measuring cup. You might have one of these already, but they are just so useful for so many recipes. I mixed my bone broth and vinegar in mine before I poured it into the Dutch oven.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans and they feel so homey.
- 12in Cast iron skillet. These are so versatile. They can go from the stovetop to the oven and are one of the cleanest cooking pans out there. I don’t have a link to the exact one I have, but linked is a very similar one.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
One Pot Hamburger Helper
(Gluten free, Dairy free, Egg free, Nut free, Soy free)
Ingredients
- 1-2 Tbsp extra virgin olive oil
- 1 lb ground beef
- ½ cup yellow onion diced (about ½ an onion)
- 1 jalapeno diced (deseed for less spice)
- 2 cloves garlic minced
- 1½ tsp salt
- ¼ tsp cracked pepper or to taste
- 1 tsp chili powder
- ½ tsp dried oregano
- ½ tsp dried parsley
- 15 oz can of diced tomatoes (I prefer petite diced)
- ½ cup pumpkin puree
- 2 cups beef bone broth
- 1 cup coconut cream (see substitutions above)
- 3 Tbsp nutritional yeast
- 1½ cups dry brown rice noodles (I use Jovial brand)
- chopped parsley for topping optional
Instructions
- Heat your Dutch oven or large skillet to medium high heat and add your oil.
- Break up and brown the ground beef in the pot until it's about ¾ of the way cooked. Add the onion and jalapeno and cook for another 3-4 minutes.
- Stir in the minced garlic, salt, pepper, chili powder, oregano, and parsley and stir to combine everything evenly.
- Pour in the diced tomatoes, pumpkin puree, beef broth, coconut cream, and nutritional yeast. Gently stir to combine and let the mixture come to a boil.
- Once boiling, add the dry noodles to the pot, stir, and continue to boil until the noodles are just al dente (approx. 10-15 minutes). Turn off the heat.
- The noodles will continue to absorb liquid and soften, and the whole dish will start to thicken up when you take it off the heat.
- Top each serving with additional chopped parsley (optional) and serve in bowls. Enjoy!
