One-pot cheeseburger pasta
Combine the best of two comfort foods in one dish – perfect for a Friday night treat. Top with pickles and jalapeños to serve
-
Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 687
-
fat 30g
-
saturates 14g
-
carbs 57g
-
sugars 0g
-
fibre 6g
-
protein 43g
-
salt 2g
Ingredients
- 1 tbsp olive oil
- 1 large onion , chopped
- 500g minced beef
- 2 tomatoes , chopped
- 1 tbsp Worcestershire sauce
- 500ml warm beef stock
- 300g fusilli or other pasta shape
- 100ml milk
- 125g mature cheddar , coarsely grated, plus extra to serve
- 1 tbsp mustard
- 1 tbsp ketchup , plus extra to serve
- 50-70g pickles , chopped
- sliced dill pickles and/or jalapeños, to serve
Method
Heat the oil in a large lidded saucepan over a medium heat. Fry the onion for 3 mins, then add the mince and cook for a further 5 mins until lightly browned.
Add the tomatoes and Worcestershire sauce and cook for 2 mins until the tomatoes are pulpy and starting to soften. Pour in the stock and bring to the boil.
Stir in the pasta, then cover and cook for 10-12 mins until the pasta is tender and the liquid has mostly been absorbed, adding a splash of water if needed.
Pour in the milk and stir in 100g of the cheese, stirring until melted. Check the seasoning and transfer to a serving dish or bowls. Drizzle with mustard and ketchup, then scatter with the remaining cheese, pickles and jalapeños and a good grinding of black pepper. Serve with more ketchup on the side.
