Description
This hearty one-pot goulash pasta combines lean steak mince, vibrant peppers, and wholemeal penne in a flavorful tomato and smoked paprika sauce. Cooked entirely in one pan, this comforting meal is perfect for a quick, nutritious dinner with minimal cleanup.
Ingredients
Scale
Ingredients
- 2 tbsp rapeseed oil
- 2 onions (about 340g), chopped
- 500g 5%-fat steak mince
- 2 peppers, deseeded and finely chopped
- 3 garlic cloves, chopped
- 1 tbsp thyme leaves
- 2 tbsp smoked paprika
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 800ml hot vegetable stock, made with 2 tsp bouillon powder
- 180g wholemeal penne
Instructions
- Heat the oil and fry onions: Heat 2 tablespoons of rapeseed oil in a large lidded pan over medium heat. Add the chopped onions and fry for 10 minutes, stirring frequently until they turn golden brown.
- Add and brown the mince: Add 500g of 5%-fat steak mince to the pan, breaking apart any lumps using a wooden spoon. Stir well to evenly brown the meat.
- Cook peppers: Stir in the finely chopped peppers and continue cooking for 5 minutes to soften them.
- Add aromatics and spices: Add the chopped garlic cloves, 1 tablespoon of thyme leaves, and 2 tablespoons of smoked paprika. Stir thoroughly to combine all flavors.
- Incorporate tomatoes and stock: Pour in the canned chopped tomatoes, 2 tablespoons of tomato purée, and 800ml of hot vegetable stock made with 2 teaspoons of bouillon powder. Bring the mixture to a boil.
- Simmer covered: Reduce heat to low, cover the pan with its lid, and let it simmer for 10 minutes to meld the flavors.
- Add pasta and cook: Stir in 180g of wholemeal penne pasta, replace the lid, and bring back to a boil. Then reduce heat again and simmer gently for about 12 minutes or until the penne is tender.
- Rest and serve: Remove the pan from heat and let it stand covered for 5 minutes to allow the pasta to absorb remaining liquid. Divide half of the pasta into two plates for immediate serving.
- Store leftovers: Allow the remaining pasta to cool, then refrigerate in a covered container for up to four days. To reheat, warm gently in a pan over low heat with a splash of water until piping hot.
Notes
- Use wholemeal penne for added fiber and a nuttier flavor.
- Adjust the smoked paprika quantity to control the smoky intensity of the dish.
- Leftovers can be refrigerated for up to four days and reheated gently with added moisture to prevent drying out.
- This recipe easily fits into a healthy diet plan given its balanced ingredients and lean protein.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian-inspired
Keywords: one-pot goulash pasta, quick dinner, healthy pasta recipe, lean minced beef, wholemeal penne, smoked paprika pasta
