600 g lean beef mince
1 onion, finely diced
¾ cup grated carrot
¾ cup grated zucchini
½ cup frozen peas
420 g can canned tomato soup
2 teaspoons beef stock powder (salt reduced)
2 tbsp no-added-salt tomato paste
2½ cups wholemeal penne pasta, cooked and drained
- Heat a large non-stick saucepan. Lightly spray with canola oil. Cook beef mince until brown, breaking up any lumps with a spoon. Add onion, carrot, zucchini, peas and the soup. Stir over heat for 2 min.
- Add the stock powder and tomato paste. Simmer for 5 min. Add pasta and mix until combined. Serve immediately topped with shaved parmesan cheese and a mixed green salad on the side.