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:
- Prepare Slendier spaghetti as per instructions on the back of the pack. Set aside.
- 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.
- Pour the sauce over the pasta, stirring gently until coated, then put into a shallow ovenproof dish and level the top.
- Mix the spring onions, cheddar and garlic for the topping and sprinkle over the pasta finally add the bean sprouts and mix well.
- Serve hot and enjoy.
Nutrition Facts:
- Calories: 557.7 Cal
- Protein: 55.2g
- Carbs: 17.5g
- Fat: 31.2g
