This paleo and AIP Balsamic Mushroom Pasta is a one-pot dream! It comes together quickly for a hearty, creamy and delicious dish that’s sure to please.
Made using balsamic vinegar and full fat coconut milk, this Balsamic Mushroom Pasta dish hits all the right notes. It’s savory, hearty and filling – basically everything pasta always delivers 🙂 It’s great year round but I find it’s especially delicious in Fall and Winter because it is just so cozy!
Here’s what you need for this Balsamic Mushroom Pasta dish:
AIP pasta – My go-to is this cassava pasta. You want to ensure you cook your AIP pasta is cooked al dente, because you’ll be adding it into the pan with the beef, mushrooms and greens and there are few things as undesirable as mushy pasta. In my experience, cassava pasta is especially susceptible to getting mushy, especially when reheated so I take this into account for leftovers.
Portobello mushrooms – these add that incredible, intense mushroom flavor to this dish
Ground beef – you can absolutely use another ground meat here. I think ground chicken, lamb or = pork would work well.
Spinach – feel free to substitute with any other leafy green like kale or chard.
Balsamic vinegar – this adds SO much flavor to this dish, don’t skip it! You also want to ensure that the ingredients in this are AIP compliant
Tapioca starch – this is used to thicken the sauce. If you don’t have it and don’t mind a thinner sauce, you can definitely omit it.
What can I substitute the AIP pasta with?
If you aren’t able to source AIP pasta you can make your own! My recipe for these hand-rolled noodles would work great here. You could also use sweet potato noodles made from sweet potato starch, or spiralized veggies like zucchini. If you go this route, I would recommend serving the beef and mushrooms on top the spiralized noodles rather than mixing them together. This is because zucchini has such a high water content that it will make the sauce too thin as it releases water.
Can I use a different variety of mushrooms?
You definitely can! Portobello mushrooms really add an incredible mushroom flavor in this dish but they can be expensive. In my house they aren’t a regular purchase, and I typically only buy them for special dishes/occasions. Button mushrooms or shiitake are both great substitutes!
Can I substitute the balsamic vinegar?
The balsamic vinegar is crucial to this dish and I wouldn’t recommend omitting it. I haven’t tried other substitutes here so can’t guarantee the same results but coconut aminos might work.
Can I make this dish coconut free?
I haven’t tested this with any other alternatives, but you might try using tigernut milk in place of the coconut milk to make this coconut free. It won’t be as creamy, and tigernut has a slightly sweet taste, but still would be delicious.
If you try this Creamy Balsamic Mushroom Pasta dish, I would appreciate it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
If you enjoyed this AIP pasta dish, you might also like:Print
Balsamic Mushroom Pasta (AIP, paleo, gluten free)
This paleo and AIP Creamy Balsamic Mushroom Pasta is a one-pot dream! It comes together quickly for a hearty, creamy and delicious dish that’s sure to please.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains
- 2 TBSP extra virgin olive oil
- 1 yellow onion, sliced
- 4 cloves garlic, sliced
- 1 lb ground beef
- 1 tsp sea salt
- 1 tsp thyme (fresh or dry)
- 4 cups portobello mushrooms ~ 2 large portobellos, roughly chopped
- 1/4 cup balsamic vinegar
- 1/4 cup hot water
- 1/4 cup full fat, additive-free coconut milk
- 3 cups spinach, packed
- 2 TBSP tapioca starch + 3 TBSP water mixed into a slurry
- 6 oz AIP-compliant pasta
- Boil pasta of choice to al dente, strain, run under cold water and set aside.
- To a large stock pot heat olive oil to medium heat.
- Add onions and sauté at least ten minutes, stirring frequently until onions turn translucent and begin to cook down.
- Add garlic and sauté 3-4 minutes.
- Add in ground beef, sea salt and thyme and cook until the beef browns, stirring frequently.
- Add in mushrooms in 3 to 4 batches, stirring to incorporate between each addition and cook 5-7 minutes until mushrooms soften.
- Stir in balsamic vinegar, water and coconut milk and bring to a simmer.
- Fold in spinach until it begins to wilt.
- Combine tapioca starch and 3 TBSP water into a slurry and add to pot, stirring quickly until the sauce begins to thicken.
- Remove from heat and fold in pasta. Taste and adjust for salt as necessary.
- Serve immediately.
Keywords: aip pasta, grain free pasta, gluten free pasta, portobello mushroom, mushroom and pasta, one-pan meal, quick dinner