Meet my new favourite pasta dish.
I love cheeseburgers and I love pasta, so last weekend I decided to put them together. The resulting pasta sauce was creamy yet meaty, and when I added the salad and garlic bread I knew I was onto a winner.
I must admit that I usually grab a jar of pasta sauce when I want a quick dinner, but this takes barely any time to make. Plus, the recipe is so simple that even the most novice cook could manage it. You can adapt it too – for example, use lamb, turkey or even chicken mince instead of beef. Perhaps add some bacon too 🙂
One tip I would give is to use low-fat mince. If you can’t get that then drain off the excess fat before adding the tomato ketchup and cream cheese.
Ingredients – serves 4:
- approx 300g/10 oz dried pasta spirals (I used ‘Eliche Giganti’)
- 1 tbsp oil, olive or vegetable
- 1 small onion, finely sliced
- 500g/1 lb low-fat beef mince
- 1/4 cup tomato ketchup
- 125g/4.5 oz cream cheese, diced (I used half a block of Philadelphia)
- 1/2 cup grated cheddar cheese
- 12 cherry tomatoes, quartered
- cooked garlic bread, to serve
- fresh green salad leaves, to serve
- Cook the pasta in a large pan of salted, boiling water according to the packet directions.
- Meanwhile, put the oil and onion into a medium saucepan and place on a medium heat. Cook, stirring, for a couple of minutes until the onion is softened.
- Add the beef mince to the pan. Cook, stirring often to break up any lumps, until the mince has browned.
- Stir in the tomato sauce then add the diced cream cheese. Turn the heat down to low and let simmer until the cream cheese has melted to form the sauce.
- Once the pasta is cooked, drain the water and put the pan back on the stove over a low heat. Add the cheeseburger sauce and stir to ensure all the pasta is coated.
- Add the grated cheddar cheese and stir until just melted. Remove from the heat and stir through the cherry tomato pieces.
- Place your garlic bread on your serving plates, top with some salad leaves and then add your pasta.