One Pot Beef Pasta
This is a great leftover recipe that uses cooked roast beef and features pasta, fresh and dried herbs, onion, celery, chopped tomatoes, butternut squash, sweet chilli sauce and freshly grated cheese prepared in under 20 minutes.
- 225g cooked roast beef or lamb, cut into bite-size pieces
- 1 tablespoon oil
- 1 small onion, peeled and finely chopped
- 2 celery sticks, finely chopped
- 200g butternut squash , pumpkin, or swede, peeled, deseeded and cut into 1cm cubes
- 1 x 400g can chopped tomatoes
- 150ml good, hot vegetable stock
- 2 teaspoons dried oregano or mixed herbs
- 1 tablespoon freshly chopped basil
- 2 tablespoons sweet chilli sauce
- 175g dried pasta shapes
- 25g grated Parmesan cheese, to garnish
- Fresh basil leaves, to garnish
- 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, pumpkin or swede 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.