Cheeseburger Pasta – Syn Free (Healthy A)

A tasty syn free twist on the Big Mac in a Bowl

So, things have been a little slow over in our household these last couple of weeks.  Mostly down to the training I’ve been doing for the Total Warrior and Mighty Hike. I’ve simply not had much time to discover new recipes, or even update my blog.  However, last week I accidentally stumbled across this Cheeseburger Pasta recipe on one of the Facebook groups I follow. Being an avid fan of the Big Mac in a Bowl, this was something that I had to try.

I certainly wasn’t disappointed.  It tastes similar to a burger in a bowl, with added pasta to bulk your meal out a little.  The non-slimming world family members tore straight through it too, although the tomatoes were put to one side.

All-in-all, I think it was quite a successful recipe, and one which is certainly worth sharing.

When I did make this, I thought I would be clever and make a double-batch of it, then I would have plenty for lunches over the next week.  However, it nearly ended up in a messy disaster, as I didn’t have a pan big enough to hold it!

Cheeseburger Pasta – Syn Free (Healthy A)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 500 g Lean Minced Beef 5% fat
  • 1 Onion chopped
  • 1 tin Chopped Tomatoes
  • 2 tbsp Tomato puree
  • 1 tsp Paprika
  • 0.5 tsp Onion powder
  • 0.5 tsp Garlic powder
  • 0.5 tsp Mustard powder
  • Salt & Pepper
  • 0.5 tbsp Worcestershire sauce
  • 1 tbsp Sweetener
  • 300 g Penne pasta
  • 960 ml Chicken stock
  • 2-3 tbsp Chopped Pickles I used around 10 slices of Pickled Gherkin
  • 120 g Low fat Cheddar
  • Fresh parsley

Instructions

  1. Spray a large pan with fry-light and place over a medium heat. Add the onion and cook for 3-5 minutes to soften.

  2. Add the minced beef. Cook for around 5 minutes to brown slightly.

  3. Add the tomatoes, puree, spices, Worcestershire sauce and sweetener with a pinch of salt and pepper and stir.
  4. Mix in the penne pasta to coat. Add the 960ml of chicken stock and bring to the boil, stirring occasionally. Add the sliced pickles at this point.

  5. Reduce the heat to a low-medium and simmer for around 25 minutes, until the pasta is cooked and the sauce is a velvety texture. Stir periodically to stop the pasta sticking to the pan.

  6. Divide between 4 bowls and serve each with 30g of cheddar cheese sprinkled on top. Add a pinch of freshly chopped parsley to garnish.

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2 Responses

  1. Maureen A Robinson says:

    At what point do you add the cheese? In the list of ingredients it says 120 gr. In the instructions it says sprinkle 30 gr over Not too clear on this!

    • Daryl says:

      Apologies for the confusion Maureen. I’ve changed that now to make it a little clearer (hopefully). You add 30g of cheese per portion (serves 4 people) and sprinkle it on top of the pasta when served. I did change the recipe recently (I’d previously stirred the cheese into the mixture just before serving). I found that it seems far tastier when sprinkling on top after serving though.

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