Beef & tomato pesto pasta

Here’s another one I threw together just tonight and it’s turned out quite nicely – even if I do say so myself!!!

 

 

500g beef mince

diced eggplant

grated carrot

1-2 cloves garlic, chopped

olive oil

sundried tomato pesto

tomato passata

fettucine pasta

 

In a large frypan, cook the eggplant, carrot, garlic and olive oil together until softened.  Add the mince and cook until browned.  Stir in a heaped tablespoon of the pesto and a good dollop of tomato passata.  While this is cooking, cook a couple of handfuls of pasta until al dente.  Drain, then toss through the mince mixture.  Serve with grated cheese.

 

I used only a small amount of pasta, but you could add more.  If you are using a long pasta (spaghetti or fettucine) I would break it in half before cooking as this makes it easier to stir through the mince.

 

This will freeze well too…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s