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This delicious and comforting creamy pasta takes only 40 minutes to make. With some small adjustments, this is an adaptable recipe that can be enjoyed on all dietary pathways.
1.
Heat olive oil in a large pan, then toss in the previously chopped onion, carrot, and celery. Cook for about 10 minutes, stirring occasionally so it doesn’t burn. Add a pinch of salt and pepper to help draw out the flavors.
2.
Add the minced beef and cook until browned, breaking it up as you go. When the beef is no longer red, pour in the wine and let it simmer for a minute or two to cook off the alcohol.
3.
Let it cook for about 10 min. Stir in the tomato paste, and add the cream.
4.
Keep cooking it for another 10 min.
5.
In the meantime, fill a large pot with water. Bring it to a boil point, add salt and the pasta. Let it cook for about 9 min or the cooking time advised on the package.
6.
Taste the sauce and adjust the seasoning with salt and pepper. Turn off the heat and add the pesto.
7.
Drain the pasta and add it to the sauce. Mix it well.
8.
Serve it with parmesan and enjoy it!
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Tip
Serve alongside half a plate of vegetables or salad to ensure that your meal is balanced and rich in fibre and nutrients. Low-Carb Option: Swap the pasta for lentils or bean pasta, konjac pasta, or courgette. Low-Fat Option: Avoid the cream and add a splash of almond milk to make the sauce creamier when adding the pesto.
Cost-saving tips