This is a great leftover recipe that uses cooked roast beef and features pasta, fresh and dried herbs, onion, celery, chopped tomatoes, butternut squash, sweet chilli sauce and freshly grated cheese prepared in under 20 minutes.
Prep Time: 15 mins
Cook Time: 20 minutes
Serves: 2 people
Ingredients
225g cooked roast beef or lamb, cut into bite-size pieces
1 tablespoon oil
1 small onion, peeled and finely chopped
2 celery sticks, finely chopped
200g butternut squash , pumpkin, or swede, peeled, deseeded and cut into 1cm cubes
1 x 400g can chopped tomatoes
150ml good, hot vegetable stock
2 teaspoons dried oregano or mixed herbs
1 tablespoon freshly chopped basil
2 tablespoons sweet chilli sauce
175g dried pasta shapes
25g grated Parmesan cheese, to garnish
Fresh basil leaves, to garnish
Method
Heat the oil in a large non-stick pot (with a lid) and cook the onion and celery for 3-4 minutes until soft. Add the squash, pumpkin or swede and beef. Cook for 2-3 minutes.
Add the tomatoes, stock, herbs, chilli sauce and seasoning. Bring to the boil, reduce the heat, cover and cook for 10-15 minutes, stirring occasionally. Adjust seasoning, if required
Meanwhile, cook the pasta according to the packet instructions, drain and stir into the beef mixture.
Garnish with the cheese and basil. Serve immediately with a crisp salad.