Spag bol with cheese and frozen greens
This spag bol with cheese and frozen greens is a cost-effective weeknight dinner that can feed a crowd or be eaten for leftovers the next day. Adding pulses like lentils to mince can stretch this pasta to two meals to boost the nutritional value and save money.
Ingredients
Method
Ingredients
- 1 tbsp Pams canola oil
- 2 onions, finely diced
- 2 tsp Pams crushed garlic
- 500g lean beef mince
- 2 (400g) cans Value chopped tomatoes in juice
- 2 (400g) cans Pams brown lentils in brine or Delmaine premium lentils in brine, drained and rinsed
- 2 tsp dried mixed herbs
- 600g Value dried spaghetti pasta
- 2 cups Pams frozen baby garden peas or Pams garden peas
- 2 cups Pams frozen whole baby green beans
- 200g Pams Edam cheese, grated
Method
- Heat the oil in a large frying pan over medium heat. Sauté the onion and garlic for a few minutes, or until soft.
- Add in the mince and cook for 5-10 minutes until browned.
- Stir in the chopped tomatoes, lentils, mixed herbs, salt and pepper. Reduce to low heat and cook for 15 minutes.
- Meanwhile, cook the pasta as per pack instructions and steam the peas and beans as per pack instructions.
- Divide pasta into bowls, spoon mince over the top and serve with the steamed peas and beans on the side. Top with grated cheese, then serve and enjoy.
Top tip: Boost the flavour of your spag bol by adding two tablespoons of tomato puree with the chopped tomatoes.
Transform this spag bol into a pasta bake by using Value dry penne pasta instead of spaghetti. Mix the penne and mince, transfer to a large oven-proof dish, top with cheese and place under the grill until the cheese turns golden brown. Serve alongside the steamed peas and beans for a delicious nutritious meal.