Ingredients
- 1 Brown onion
- 1 Tomato
- 1 Capsicum red
- 2 cloves Garlic
- 2 tsp Olive oil
- 450 grams Beef mince premium
- 1 tbsp Moroccan seasoning
- 50 grams Tomato paste
- 160 mls Beef stock
- 250 grams Pasta Pappardelle, Fettuccine etc
- 1 Lime
- 1 Avocado
- 2 tsp Honey
- 2 tsp Balsamic vinegar
Instructions
PREP INGREDIENTS
- Bring a medium pot of salted water to the boil for the pasta. Roughly chop the onion, tomato and capsicum. Peel and mince the garlic.
COOK BEEF & VEGGIES
- Heat the oil in a medium-deep frypan over high heat. Cook the beef mince and Moroccan seasoning, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the onion, tomato, capsicum and garlic and cook, stirring regularly, for 3 mins or until the onion is softened. Stir the tomato paste and beef stock into the beef mixture and bring to a boil. Reduce the heat to low and cook, stirring occasionally, for 10 mins or until slightly reduced.
COOK PASTA
- COOK PASTA. Meanwhile, add the pasta to the pot of boiling water. Cook, according to packet directions, or until al dente. Drain.
SMASH AVO
- While the pasta is cooking, juice half the lime. Cut the remaining lime into wedges. Peel then scoop the avocado flesh into a bowl and mash with a fork. Stir in lime juice and season with salt and pepper.
FINISH BEEF & VEGGIES
- Stir the honey and balsamic vinegar into the beef mixture. Taste, then season with salt and pepper.
TO SERVE
- Divide the pasta among bowls and spoon over the sauce. Serve with the smashed avocado and lime wedges on the side.
Nutrition
Calories: 544kcal | Carbohydrates: 65g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 266mg | Potassium: 1178mg | Fiber: 8g | Sugar: 11g | Calcium: 58mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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