553.5
CALORIES
37.3
PROTEIN (G)
53.9
CARBS (G)
18.8
FAT (G)
9.7
FIBRE (G)
Method
Cook the wholewheat pasta. Reserve some pasta water, drain and set aside.
Cook the garlic, red pepper and tomato in the olive oil. Season with salt, pepper, herbs and chilli.
Blend the vegetables with the cream cheese and enough pasta water to make a smooth sauce.
Cook the extra-lean beef mince until browned and cooked through.
Add the pasta and sauce, simmer briefly, divide into two portions and finish with Parmesan.
ALLERGENS
Contains wheat and milk. Check the packaged-product labels.
STORAGE & REHEATING
Cool promptly, refrigerate covered and use within 2 days. Reheat until piping hot.
COACH NOTE
Weigh the dry pasta and oil rather than relying on cups or a free pour.
EQUIPMENT
Saucepan, frying pan, blender, colander, scales, knife and chopping board.
PRACTICAL ADJUSTMENTS
Add mushrooms, spinach or courgette. Reduce oil or Parmesan to lower energy.
FREEZER GUIDANCE
Freeze cooled portions. Defrost in the fridge and reheat until piping hot.
DIETARY SUITABILITY
As written: not vegetarian or vegan.
Vegetarian: replace beef with lentils or meat-free mince.
Vegan: also use plant cream cheese and dairy-free hard cheese.
Gluten-free: use labelled gluten-free pasta.
Recalculate nutrition after substitutions.