Loaded with veggies and high in protein, this easy-to-make pasta recipe is delicious, nutritious and guaranteed to keep you and your entire family fueled to take on whatever the world throws at you this week!
Ready in: 40 mins
Serves: 6
Ingredients:
1 x 500g packet pasta
500g lean beef
1 x 400g can lentils, rinsed and drained
2 tbsp extra virgin olive oil
1 medium zucchini, grated
2 medium carrots, grated
1 cup mushrooms, sliced
1/2 cup shallots, sliced
1 clove garlic, finely chopped
700g passata (tomato cooking sauce)
1 tbsp tomato paste (optional)
1 tbsp oregano leaves
1 tbsp nutmeg
1tbsp fennel seeds (optional)
1/4 cup chopped fresh or 1 tbsp dried basil leaves
Salt and pepper
Grated Parmesan cheese to garnish (optional)
Method
Step 1. Boil and drain pasta as directed on packaging
Step 2. Place a large pot over medium-high heat, add the olive oil and then stir in shallots, and garlic. Cook for 2 minutes or until soft
Step 3. Stir in lean minced beef, oregano, nutmeg, fennel seeds (optional), and season with salt and pepper to taste. Cook for 5 mins or until well done, breaking up the mince with a spatula
Step 4. Add the carrots, mushroom, and zucchini and cook for 3-4 mins until tender
Step 5. Stir in lentils and passata, cover, and bring to the boil. Reduce heat to medium, partially remove the lid and simmer for 7mins
Step 6. Remove from heat, stir in chopped basil and adjust seasonings with salt and pepper to taste. Garnish with grated parmesan cheese (optional).
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