Go Back

One pot beef pasta in less than 30 minutes

Nutritionist Leah Regner
With busy lives, one-pot quick meals are the mid to mid-week for busy families.
Print Recipe
Prep Time 5 minutes
Cook Time 17 minutes
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