One Pot Beef Pasta
Serves: 2 Prep Time: 15 minutes Cook Time: 20 minutes
This is a great leftover recipe that uses roast beef and features pasta, fresh and dried herbs, onion, celery, chopped tomatoes,butternut squash,sweet chilli sauce and frehsly grated cheese prepared in under 20 minutes
Ingredients
- 225g/8oz cooked roast beef or lamb, cut into bite-size pieces
- 15ml/1tbsp olive oil
- 1 small onion, peeled and finely chopped
- 2 celery sticks, finely chopped
- 200g/7oz butternut squash or pumpkin, peeled, deseeded and cut into 1cm/½inch cubes
- 1 x 400g can chopped tomatoes
- 150ml/¼pint good, hot vegetable stock
- 10ml/2tsp dried oregano
- 15ml/1tbsp freshly chopped basil
- 30ml/2tbsp sweet chilli sauce
- Salt and freshly milled black pepper
- 175g/6oz pasta shapes
- 25g/1oz grated Parmesan cheese, to garnish
- Fresh basil leaves, to garnish
Method
- Heat the oil in a large non-stick pot (with a lid) and cook the onion and celery for 3-4 minutes until soft. Add the squash or pumpkin and beef. Cook for 2-3 minutes.
- Add the tomatoes, stock, herbs, chilli sauce and seasoning. Bring to the boil, reduce the heat, cover and cook for 10-15 minutes, stirring occasionally. Adjust seasoning, if required
- Meanwhile, cook the pasta according to the packet instructions, drain and stir into the beef mixture.
- Garnish with the cheese and basil. Serve immediately with a crisp salad.
Method
- Heat the oil in a large non-stick pot (with a lid) and cook the onion and celery for 3-4 minutes until soft. Add the squash or pumpkin and beef. Cook for 2-3 minutes.
- Add the tomatoes, stock, herbs, chilli sauce and seasoning. Bring to the boil, reduce the heat, cover and cook for 10-15 minutes, stirring occasionally. Adjust seasoning, if required
- Meanwhile, cook the pasta according to the packet instructions, drain and stir into the beef mixture.
- Garnish with the cheese and basil. Serve immediately with a crisp salad.
