Friday, 26 April 2013

Morrocan-ish pasta bake

Terrible pic - delicious dinner.  I have claimed it to be lower fat, because there is no thick cheesy sauce, some yogurt and some strong parmesan adding the savoury creaminess.

1 tbsp olive oil
1 leek, chopped
400g minced beef
1 red pepper, chopped
1 courgette chopped
a few mushrooms, chopped
2 cloves garlic, crushed
pinch chili flakes
pinch mixed herbs
1/2 tsp cinnamon
2 tbsp tomato puree
500ml (ish) chicken stock
Big handful baby spinach
Small handful of pinenuts
100g feta, crumbed.
About 300ml natural yogurt
30g grated parmesan
Pasta - about 200g

1.  Soften leek in olive oil.
2.  Add minced beef and brown.
3.  When mince is browned add chopped veg, garlic, herbs and chili, season.  Stir in for a couple of minutes.
4.  Cook pasta in boiling water.
5.  Add tomato puree, cinnamon and stock to mince mixture, stir in a simmer for about 15-20 minutes.
6.  Drain cooked pasta, chuck into meat mixture with spinach and pinenuts.  Stir in until spinach has wilted.  Stir in crumbled feta.
7.  Mix half of the parmesan into the natural yogurt, add a tiny grating of nutmeg.
8.  Put meat and pasta into oven proof dish.  Spoon over cheesey yogurt, and sprinkle with reserved parmesan.
9.  Bake for 20 minutes at 180C.

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