Beef & Veggie Pasta
A hearty, family-friendly pasta packed with hidden veggies and a rich tomato flavour.
Servings 4 serves
Ingredients
- 500 g beef mince
- 1 zucchini grated
- 1 × 400 g can crushed tomatoes no added salt
- 1 tbsp olive oil
- 280 g dry pasta
- 2 garlic cloves minced
- 1 tsp Italian herbs
- 1/2 tsp chilli flakes to taste
- Freshly grated parmesan
- Fresh basil
Instructions
- Cook pasta until soft.
- Heat olive oil in a large pan and brown the beef mince, breaking it up thoroughly.
- Add the grated zucchini and cook for 3–4 minutes until softened.
- Stir in the crushed tomatoes and simmer for 15 minutes, until the beef is fully cooked and the sauce has thickened.
- Mix with soft pasta.
- Add garlic, Italian herbs, chilli, Parmesan and basil to the remaining sauce. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Crushed tomatoes: Opt for canned tomatoes with no added salt or sugar, ideally with tomatoes as the only ingredient.
- Pasta: Choose plain dried pasta made from durum wheat and water, or wholemeal pasta for extra fibre.
- Parmesan: Choose a block of parmesan to grate fresh, rather than pre-grated cheese with added anti-caking agents.