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BEEF SKILLET PASTA

 

Ingredients:

  • 150g lean beef, thinly sliced
  • 125g Slendier Spaghetti, well rinsed
  • 50g bean sprouts
  • 1 teaspoon extra virgin olive oil (7g)
  • 50g chestnut mushrooms, quartered
  • 30g sundried tomato paste
  • 70g Greek yoghurt
  • 40g low fat feta cheese

Topping:

  • 20g spring onions, finely sliced
  • 20g grated low fat cheddar cheese
  • ½ garlic clove, finely chopped

Instructions:

  1. Prepare Slendier spaghetti as per instructions on the back of the pack. Set aside.
  2. Heat the oil in a wide pan, add the thinly sliced beef and fry until lightly browned. Add in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, feta cheese and yoghurt. Gently simmer, stirring, until the cheese has melted to thicken the sauce.
  3. Pour the sauce over the pasta, stirring gently until coated, then put into a shallow ovenproof dish and level the top.
  4. Mix the spring onions, cheddar and garlic for the topping and sprinkle over the pasta finally add the bean sprouts and mix well.
  5. Serve hot and enjoy.

Nutrition Facts:

  • Calories: 557.7 Cal
  • Protein: 55.2g
  • Carbs: 17.5g
  • Fat: 31.2g

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