One pot beef pasta in less than 30 minutes
Nutritionist Leah RegnerWith busy lives, one-pot quick meals are the mid to mid-week for busy families.
Prep Time 5 minutes mins
Cook Time 17 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Equipment
- 1 Large heavy based saucepan
Ingredients
- 1 tbsp Olive oil
- 1 Brown onion Sliced finely
- 2 cloves Garlic Crushed
- 1 tbsp Smoked paprika
- 1 tbsp Ground Cumin
- 400 grams Low fat beef mince
- 1 Green Capsicum remove seeds and cut into strips
- 400 gram Diced tin tomatoes Look for low salt and low sugar
- 1 1/2 cups Chunky salsa See recipe in notes or use a pre-made jar that is low salt and low sugar
- 2 cups Chicken Stock See recipe in notes or pre-purchase a low salt liquid stock
- 1/3 cup Pimento stuffed olives
- 1/4 cup flat leaf parsley leaves
- 4 cups Salad See recipe in notes
- 300g Pasta Any type you like. Thin pasta like angel hair works best. For gluten free option use zucchini sliced finely length wise
- 1/2 cup Water Don't add water if you are using zucchini pasta
- Salt and pepper add either with the meat of stock
Instructions
- Heat oil in the large heavy-based saucepan over a medium-high heat.Add onion and cook, stirring until soft and opaque.Be careful not to let the onion burn as it will become bitter.
- Add paprika, cumin and garlic to the cooked onion and stir for about 30 secs or until you can smell all the spices.
- Add mince and cook. Break up any lumps of mince. Cook for 5 minutes or until the mince is brown all over.
- Add capsicum, tomato, salsa, stock and water. Bring to a boil. (don't add water if you are using zucchini pasta)
- If you are eating the meal immediately add pasta and the reduce it to a medium heat. Cook for 1 minute less than the packet recommends. If you are planning on keeping some of the meal for another night or lunch, cook with the pasta for 3 minutes less than the packet recommends. (allowing for reheating)For zucchini pasta add when you are ready to eat as it only takes 1 minute to cook.
- Top pasta with olives and parsley.Serve with 1 cup of salad per person.
Notes
Click to find the following recipes
Chicken stock recipe
Salsa
Keyword dairy free, egg free option, gluten free, less than 30 minutes