SW recipe: Cheeseburger pasta

Serves 4
Syns per serving 2½
❆ (mince mixture only)
Ready in 30 minutes


500g lean beef mince (5% fat or less)

1 large onion, finely chopped

1 tsp dried oregano

1 tbsp Worcestershire sauce

1 level tbsp low-sugar-and-salt tomato ketchup

1 level tbsp American-style mustard

400g can chopped tomatoes

250ml stock made with 1 beef stock cube

400g dried penne pasta

75g gherkins, roughly chopped

4 reduced-fat cheese slices, chopped

150g spinach, to serve


1 Place a large, deep, non-stick frying pan over a medium-high heat. Add the mince, onion and oregano. Break up the mince using a wooden spoon and fry for 5 minutes, stirring often, until the onion is softened and the mince is browned. Tip the mince mixture into a colander to drain, wipe out the pan, then return to the pan.

2 Add the Worcestershire sauce, ketchup, mustard, tomatoes and stock. Bring to the boil, then simmer rapidly for 10 minutes.

3 Meanwhile, cook the pasta according to the pack instructions, then drain. Just before the pasta is ready, scoop out about 100ml of the cooking water, stir it through the mince mixture, then reduce the heat under the mince to low.

4 Add the pasta to the mince with the gherkins and cheese. Season and stir to combine. Divide between 4 plates or bowls and serve with the spinach.


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