SYN FREE MEXIAN PASTA BAKE
Source Images : Link
- PREF TIME : 10 Mins
- COOK TIME : 1 Hour
- TOTAL TIME : 1 Hour 10 Mins
This Recipe is gluten free, vegetarian, Slimming world and
weight watchers friendly
- Extra Easy – 1 HEa per saving
- Green/Vegetarian – 1 HEa per saving (when using lentins or a meat substitute)
- WW Smart Points – 15
- Author : Slimming Eats
- Servers : 4
Source Images : Link
INGREDIENTS
- 450g (1lb) of extra lean ground beef
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- 1 red pepper, chopped
- 1 orange pepper, finely chopped
- 1 tin of kidney beans (or black beans), drained
- 360ml (1.5 cups) of passata
- 480ml (2 cups) of stock (vegetable or chicken)
- 2 tablespoons of tomato paste
- 1 tablespoon of chilli powder
- 2 teaspoon of cumin powder
- 1 teaspoon of oregano
- 1 teaspoon of paprika
- ½ teaspoon of cayenne pepper (add more of less depending on how much heat you prefer)
- 250g (9oz) of pasta of your choice (I used fusilli), gluten free pasta can be used
- 120g (4oz) of cheddar (4xHEa's), grated
- salt and black pepper
- olive oil spray
METHOD
- Spray a pan over a medium high heat with olive oil spray
- Add onion and fry till softened.
- Add ground beef and garlic and cook until browned.
- Add in the chopped peppers, passata, stock, tomato paste, spices, herbs and bring to a boil. Reduce heat and simmer for 30mins until sauce thickens. Season as needed with salt and black pepper.
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- . . . Full Recipe Link Here