Short Rib Pasta with Butternut and Arugula - daniellewalker.com Print

Short Rib Pasta with Butternut and Arugula

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 pounds bone-in short ribs
  • 1 large yellow onion, minced
  • 3 cloves garlic, minced
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 cups beef bone broth
  • 12 ounces peeled and cubed butternut squash
  • 8 ounce uncooked grain-free pasta shells
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chopped arugula
  • 1/2 teaspoon fresh lemon juice
    Optional : cashew parmesan cheese (page 315 Eat What You Love), for topping

Instructions

  1. Heat the oil in the bottom of an electric pressure cooker using the sauté function on high heat. Season the short ribs well with sea salt and pepper. Add the short ribs, and brown really well on all sides, about 10 minutes. Add the onion, garlic, chili powder, nutmeg, and cinnamon and cook for an additional 2 to 3 minutes, until fragrant. Pour in the bone broth and secure the lid. Set the machine to meat/stew for 40 minutes.
  2. Quick release the pressure and shred the meat with 2 forks. Remove the bones. Add the butternut squash, pasta, sea salt and pepper. Return the lid to the pot and set the machine to manual high pressure for 0 minutes. Press the start button. When the cooking cycle is complete, allow the pressure to naturally release for 8 minutes. Manually release the remaining pressure. Remove the lid, stir in the lemon juice and arugula, and let stand for 5 minutes to wilt. Divide the pasta into bowls and serve hot with a sprinkle of Cashew Parmesan Cheese or a dash of red pepper flakes.
  • Slow Cooker Instructions: Cook the beef in the broth with the spices for 6 hours on low. Shred the meat and add the butternut squash and continue cooking for 2 hours. Cook the pasta separately on the stovetop according to the instructions on the box, or roast sweet potato noodles according to page xx (Smoky Shrimp and Mussels Pasta).

 

Notes

Tidbits: To swap the grain-free noodles in for vegetable noodles such as zucchini or sweet potato, reduce the broth to 1/2 cup and stir in the noodles with the arugula. The hot liquid in the pot will cook the vegetable noodles sufficiently.

Keywords: Danielle Walker, instant pot, against all grain, dinner, easy, quick, pasta