clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of half of a white wide mouth bowl with penne, ground beef, spinach and portobello mushrooms

Balsamic Mushroom Pasta (AIP, paleo, gluten free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews


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.


  • 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


  1. Boil pasta of choice to al dente, strain, run under cold water and set aside.
  2. To a large stock pot heat olive oil to medium heat.
  3. Add onions and sauté at least ten minutes, stirring frequently until onions turn translucent and begin to cook down.
  4. Add garlic and sauté 3-4 minutes.
  5. Add in ground beef, sea salt and thyme and cook until the beef browns, stirring frequently.
  6. Add in mushrooms in 3 to 4 batches, stirring to incorporate between each addition and cook 5-7 minutes until mushrooms soften.
  7. Stir in balsamic vinegar, water and coconut milk and bring to a simmer.
  8. Fold in spinach until it begins to wilt.
  9. Combine tapioca starch and 3 TBSP water into a slurry and add to pot, stirring quickly until the sauce begins to thicken.
  10. Remove from heat and fold in pasta. Taste and adjust for salt as necessary.
  11. Serve immediately. 
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Mains