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Curried Beef Chipolatas with Pasta

45 mins | Serves 4

  • 500g Peppercorn Extra Lean Beef Chipolatas
  • 1 tsp olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 tsp curry powder
  • 400g can no-added-salt chopped tomatoes
  • 250ml (1 cup) water
  • 500g pumpkin, peeled, deseeded, cut into small cubes
  • 2 zucchini, cut into small pieces
  • 150g spiral pasta
  • Freshly ground black pepper
  • Chopped fresh continental parsley to serve

1 – Heat the oil in a large saucepan on medium. Add the onion and chipolatas. Cook, turning occasionally, for 4-5 minutes or until browned. Add the curry powder. Cook, stirring for 1 minute.

2 – Add the tomatoes, water and pumpkin to the pan. Cover and bring to a simmer. Reduce head to medium-low. Cook partially covered for 15 minutes or until the pumpkin is almost tender. Add the zucchini. Cook for 10 minutes or until the vegetables are tender.

3 – Meanwhile, cook the pasta in a medium saucepan of boiling water, follow packe directions. Drain.

4 – Add the pasta to the pan and stir to combine.

5 – Divide the mixture between plates. Season with pepper and sprinkle with parsley to serve.


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