Are you a penne pasta lover. Are you trying to get that summer body you’ve always dreamed of? Maybe you’re becoming more of a gym rat this year, and are looking to up your protein intake- well, this nutritious, substantial supper is perfect for promoting muscle recovery following exercise since it offers a nice balance of protein and carbohydrates from lean beef mince and wholemeal pasta.
This recipe only takes around 5 minutes to prepare and 25 to cook! So quick! This also creates 4 servings, so if you want or need anymore just add on to the quantities of the ingredients! Here is the nurtition for this recipe if you are trying to watch what you are eating, such as your calorie intake or protein intake;
kcal- 337
fat- 9g
saturates- 4g
carbs- 35g
sugars- 17g
fibre- 9g
protein- 24g
salt- 0.6g
Penne in a chunky Bolognese soup- ingredient list!
The ingredient list for this amazing penne in a chunky Bolognese soup is so short- yet still has a huge, amazing burst of flavour! The ingredient list is all super healthy, super easy to find and all on budget! What is not to love about this amazing recipe! Here is the list of ingredients that you need in order to make this protein loaded recipe;
Ingredient list;
- Two teaspoons of rapeseed oil
- Three finely sliced onions
- Three big carrots, chopped finely
- Two celery sticks, chopped finely
- Three finely chopped garlic cloves
- 250g bundle Five percent fat steak mince
- 500g package Passata
- One tablespoon of powdered vegetable bouillon
- One tsp of paprika smoked
- Four fresh thyme sprigs
- Wholemeal penne, 100g
- 45g of parmesan cheese, finely grated, with enough to serve
Penne in a chunky Bolognese soup- method!
The method is also super easy, quick, and the result is delicious! Just follow this step by step guide! So, what are we waiting for, let us get cooking!
Step 1
Fry the onions for a few minutes in a large non-stick pan with heated oil. Stir the carrots, celery, and garlic into the mixture and cook for 5 minutes, or until the veggies begin to soften.
Step 2
Stir well to break down the meat while it cooks. Add 1.3 litres of boiling water, passata, and bouillon after it has gone brown. Incorporate a little black pepper, paprika, and thyme. Simmer for 15 minutes with a lid on the pan.
Step 3
Add the penne and simmer for 12 to 15 minutes, or until it is cooked. Pour into dishes after stirring in the cheese. If you prefer, add more cheese on top.
Step 4
If you are using this meal as a healthy option, the best way to split it up is to serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it’s thickened.
Penne in a chunky Bolognese soup- recipe tips!
I always cook pasta slightly less than al dente then cool in ice water bath to stop cooking. When soup is about 10 minutes from being served add the pasta and cut the heat. Pasta will finish cooking and absorb liquid but doesn’t get mushy.
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