Post by chocko1 on Jun 27, 2015 15:46:34 GMT
Serves 4 - Practically Syn Free, if using the cheese as part HEX's
1 tsp. olive oil - 2 Syns
1 onion, finely diced
1 small carrot, grated
500g extra lean minced turkey
3 cloves of garlic, crushed
3 tbsp. fresh basil, chopped
2 tsp. dried Italian seasoning
1 tsp. garlic granules
1 tsp. onion granules
2 x 390g cans chopped tomatoes
300g wholewheat penne pasta
As much grated mature Cheddar (HEX's) as you like - I usually use about 80g
Tip the oil into a pan, along with the diced onion and grated carrot. Cook over a low heat for 3-5 minutes.
Add the turkey mince and cook over a medium/high heat, until the turkey is no longer pink.
Add the crushed garlic, fresh basil and the rest of the herbs and seasonings. Stir to combine.
Add the chopped tomatoes and bring to the boil.
Once bubbling, turn the heat to low and simmer for 20-25 minutes, stirring occasionally.
Whilst the turkey, etc., is cooking, cook the pasta, according to pack instructions, until just cooked.
Pre-heat the oven to 180C/Gas 4.
Drain the pasta and rinse with boiling water. Stir into the turkey mixture. Season to taste.
Tip the mixture into an ovenproof dish and top with the grated cheese.
Put the dish into the oven for 10-15 minutes, or until the cheese has melted and the top is starting to crisp slightly.
Lovely with some roasted veg.
Too many ingredients to fit into my usual thread but too good not to mention! This recipe is from thekitchenshed site.