About the Recipe
This pasta is everything — roasted capsicum, cherry tomatoes, garlic and onion blended into a creamy, dairy free sauce with a hint of coconut… then poured over perfectly seasoned beef mince and tossed through gluten free pasta.
Flavour packed, protein rich, and totally gluten, dairy & refined sugar free.
Balanced blood sugar, happy hormones, and a full belly? Yes please.
Ingredients
3 red capsicums, sliced into chunks
2 packets, grape tomatoes
1 brown onion, sliced into chunks
8 garlic cloves, peeled
3 tbsp extra virgin olive oil
250g GF pasta of your choice (I used quinoa & rice pasta)
100g coconut cream (just the thick cream, not the liquid)
3 sprigs thyme, leaves picked
3 sticks of oregano, fresh
½ tsp celtic salt
½ tsp black pepper
500g beef mince
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp garlic powder
Extra olive oil, for cooking
Basil, to serve
Preparation
Step 1
Preheat oven to 180ºC.
Step 2
Add capsicum, grape tomatoes, onion, and garlic to a baking dish.
Step 3
Drizzle with olive oil, sprinkle with thyme and oregano, and season with salt and pepper.
Step 4
Roast for 50 minutes, turning halfway for even caramelisation.
Step 5
Cook pasta according to packet instructions. Drain and set aside.
Step 6
In a large pan, heat a drizzle of olive oil over medium heat. Add beef mince and break it up as it cooks.
Step 7
Once browned, season with smoked paprika, dried oregano, garlic powder, salt and pepper. Cook until golden and fragrant.
Step 8
Let roasted veggies cool slightly, then blend with coconut cream until smooth.
Step 9
Pour the sauce into the pan with the mince. Stir and simmer for 5–10 minutes.
Step 10
Add the cooked pasta and toss to coat.
Step 11
Serve warm with fresh basil on top.
Enjoy 💕