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Deep Southern Creamy Pasta
When dieting, we often remove creamy sauces and red meat! In this clever dish, a little goes a long way. Using a small amount of sour cream, combined with your pasta water you get a deliciously creamy dish, packed with flavour.
Quick Facts
380
Calories
45.1g
Protein
25.9g
Carbs
10.7g
Fat
25m
Time
2
Serves
Perfect For

Ingredients
- 2 x 170g Beef Hache Steaks
- 120g Wholemeal Penne Pasta
- 1½ Tbsp. Deep South Seasoning
- 2 Tbsp. Low Fat Sour Cream
- 1 x Red Pepper
- ½ Red Onion
- 50g Low Fat Mozzarella (Optional)
- Low Calorie Cooking Spray


Calories: 380
Fat: 10.7g
Sat Fat: 6.2g
Carbs: 25.9g
Fibre: 3.3g
Protein: 45.1g
Method:
- Dice your pepper and red onion finely and spray a large, heavy-based non-stick frying pan with your low calorie cooking spray, and place over a medium heat.
- While your pepper and onion cooks, boil your pasta in salted water for 15 minutes until al dente.
- Meanwhile, place your hache steaks under your grill for 15 minutes on a medium heat, turning frequently so they do not burn.
- When your peppers and onion have softened, add your deep south seasoning, 2 tbsp. of low fat sour cream and 50mls of pasta water. Stir to combine.
- Once your pasta is cooked al dente, drain the remaining water and add your pepper and onion sauce.
- Remove your hache steaks from the grill and slice into thin strips
- Serve your pasta on a plate topped with your thinly sliced hache steaks and grated mozzarella.