Turkish Beef Pasta

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1bunch parsley
• 2clov garlic
• 130g natural yoghurt
• 300g lean beef mince
• 200g penne pasta
• 50g tomato paste
• 10g Turkish seasoning
• 10g Spanish seasoning
• 50g feta
• 5ml olive oil
• 5ml white wine vinegar
• 20g butter

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Finely chop the onion, tomato and cucumber. Reserve a few parsley sprigs, then finely chop the remaining leaves, discarding the stems. Finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip). Combine the garlic and yoghurt in a bowl and season with salt.
2. Step 2 — Brown beef mince
   Heat 1 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Increase the heat to high. Add the beef mince and cook, breaking up the lumps with a spoon, for 5-6 mins until browned and slightly crisp.
3. Step 3 — Cook pasta
   While the beef mince is browning, cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
4. Step 4 — Simmer beef mixture
   Add the tomato paste, half the Turkish seasoning* and 3 tsp Spanish seasoning to the beef mixture and cook, stirring, for 30 secs or until fragrant. Stir in 80ml (⅓ cup) water and simmer for 1-2 mins until slightly reduced.
5. Step 5 — Make cucumber salsa
   Combine the tomato, cucumber, chopped parsley and 1 tsp white wine vinegar in a bowl. Season with salt and pepper.
6. Step 6 — Melt butter and serve
   Melt 20g butter in a small saucepan over medium-low heat. Add 1 tsp Spanish seasoning and cook for 30 secs or until fragrant. Divide the pasta, beef mixture, cucumber salsa and garlic yoghurt among bowls. Drizzle with the butter and crumble over the feta (toss it all together if you like). Scatter with the reserved parsley to serve.

Allergens

Sulphites, Milk, Gluten, Wheat