Moroccan pasta is one of my favorite meals. The spicy meat sauce with a hint of cinnamon with creamy goat cheese is just so delicious! Usually we mix the spinach into the sauce and let it wilt, but this time I served it on a bed of the spinach and I think I like it better! I hope you give it a try.
- 3/4 package of spaghetti (we use gluten-free quinoa or brown rice spaghetti. Make sure not to overcook it!)
- 1 pound grass-fed ground beef
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 3 cups plain tomato based pasta sauce
- 4 cups fresh organic baby spinach if you are mixing it into the sauce, or 2 bunches of spinach, roots intact if you want to make a bed of spinach
- 1/4 cup crumbled goat cheese (optional)
- Crumble beef and cook in a large saucepan set over medium heat. Add oil if needed.
- Once the beef is cooked through, add cumin, paprika, ginger, cinnamon, cayenne, salt and pepper. Stir until evenly mixed.
- Pour in pasta sauce and simmer for about 15mins.
- While the pasta sauce is simmering, cook the pasta according to the instructions on the package. Drain pasta.
- If you are stirring the spinach into the sauce, carefully stir it in until it wilts. If you are creating a bed of spinach, place the well-washed spinach bunches into boiling water for 1 minute. Using tongs, grab the roots of the spinach, and drain in a colander. Rinse with cold water to stop the cooking, and then wring as much of the water out as possible, keeping the spinach roots together. Using a knife, cut the spinach into sections that are slightly smaller than the bed of spinach. Carefully roll out/fan out the spinach over the pasta.
- Top with the meat sauce and goat cheese.
I also made it on Q13 FOX News 2 years ago.