64g Protein Pasta Meal Prep For The Week

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F). Line a large tray with parchment. Add the tomatoes, cherry tomatoes, bell peppers and halved garlic bulb, season with salt, pepper, Italian herbs, paprika and chilli flakes, spray lightly with oil and toss well. Roast for 30-40 minutes until soft and lightly caramelised.
2. Boil water with plenty of salt. Cook the pasta 1 minute less than the packet says, then drain and keep some pasta water.
3. Blend the roasted vegetables (squeezing the roasted garlic out of its skins), the cream or cottage cheese, half the parmesan and a splash of pasta water until smooth and creamy. Check the seasoning and set aside.
4. Heat a large pan over medium-high heat, lightly spray with oil, add the beef mince with the dried Italian herbs, smoked paprika, garlic powder, salt and pepper, and cook 5-6 minutes until no longer pink. Take off the heat.
5. In a large bowl, combine the pasta, beef and red pepper sauce, then add the remaining parmesan and mix until well coated.
6. Portion into five 750 ml meal prep containers and garnish with parsley and extra parmesan if using.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicCheeseTomatoBell pepperParmesan cheesePastaGround beefCherry tomato