Turkish Pasta Protein Prep Pots
I love meal prep that doesn’t feel like meal prep. A few components, but worth the effort. You will be the envy of the office. Saucy harissa beef, garlicky yoghurt, fresh chopped salad and paprika chilli butter, all layered over pasta. Keep the salad separate if you’re prepping a few days ahead so everything stays fresh.
Serves 4Approx 480 kcal & 34g protein
240g pasta350g lean beef mince or any mince you like1 red onion, finely diced2 garlic cloves, crushed1 tbsp harissa paste1 tbsp tomato purée
250g 0% Greek yoghurt1 small garlic clove, finely grated
2 tomatoes, deseeded and diced½ cucumber, diced
2 spring onionsSmall handful of parsley, finely chopped
20g butter1 tbsp extra virgin olive oil1 tsp smoked paprika½ tsp chilli flakes
Cook the pasta according to the packet instructions until just cooked through. Don’t leave it too al dente, as it will firm up once chilled. Drain well and set aside.
Heat a large frying pan over a medium heat with a little oil. Add the onion and cook for 4–5 minutes until soft. Add the beef mince, break it up with a wooden spoon and cook until browned all over. Stir in the harissa, tomato purée and garlic, season with salt and pepper, then add a small splash of water. Stir well and cook for another 2–3 minutes until the mince is glossy and saucy.
Mix the yoghurt with the grated garlic, a pinch of salt and plenty of black pepper.
For the salad, combine the diced tomatoes, cucumber, parsley and chopped spring onions. Season lightly.
Melt the butter in a small pan over a low heat, then stir in the olive oil, smoked paprika and chilli flakes. Take off the heat once combined.
For meal prep, toss a little of the beef mince through the pasta, then divide between four pots and spoon the rest of the mince over the top.
To serve warm, reheat the pasta and beef until piping hot, then add the yoghurt, salad and paprika butter. Or pre-assemble the whole thing and eat it cold.
source
0 Comments