Meaty Carbonara

Serves: 4

Cooking Time: 20 minutes

INGREDIENTS:

450g (1lb) lean beef, thinly sliced
1 x 5ml (1 tsp) olive oil
2 cloves garlic, crushed
1 small onion, peeled and finely chopped
1 orange pepper, seeded and thinly sliced
100g (4oz) mushrooms, wiped and sliced
50g (2oz) sundried tomatoes, drained and sliced
500ml (1 pt) passata (creamed tomatoes)
5-6 basil leaves roughly torn
1 tsp caster sugar
150g (6oz) fresh egg tagliatelle (plain or spinach), cooked in boiling water for 2 minutes and well drained
2 x 5ml (2 tsp) green pesto
2 x 15ml (2 tbsp) half fat crème fraîche
5-6 cherry tomatoes, halved

METHOD:

Prepare meat. Heat oil in a non-stick pan. Add meat and garlic, tossing well to seal all the slices. When almost cooked, add the onion. Cook until softened.

Add the pepper, mushrooms and the sundried tomatoes. Cook for 2-3 minutes. Meanwhile prepare the pasta.

Add the passata, pesto and sugar to the meat. Heat through before adding the pasta, cherry tomatoes, basil and crème fraîche.

Heat gently. Serve immediately with crusty bread and vegetables of choice.