Tuscan beef pappardelle with veggies, smashed avo & lime

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings people

Appliance/Function:

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.

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. Meanwhile, add the pasta to the pot of boiling water. Cook, according to packet directions, or until al dente. Drain.

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.

Stir the honey and balsamic vinegar into the beef mixture. Taste, then season with salt and pepper.

Divide the pasta among bowls and spoon over the sauce. Serve with the smashed avocado and lime wedges on the side.