turkey & bean pasta
I’m a get-your-shopping-delivered kind-of-guy. In a family where both parents work someone carrying the shopping to your door just makes sense. It has it blips, when some things aren’t available, or maybe you can’t quite figure out what 350g of leeks look like so you over-order on purpose, but generally speaking there’s palpable relief when you shut the door on full cupboards without having left the house.
At the moment Sainsbury’s are running a “5 meals for £20” in a planner format. No ready meals, all recipe-led stuff. Naturally it’s not incredible gourmet food but homely, economic grub. I’ve been trying them out this week including turkey & bean pasta.
I substituted the chilli for paprika just for the hell of it. This should be as plain as you like but against expectation it’s jolly filling and jolly tasty. I froze some for another day, and will be looking forward to it.
Turkey and bean pasta (serves 4):
200g bacon lardons
500g turkey thigh mince
1 tin red kidney beans, drained
4 carrots, thinly sliced
1 tablespoon tomato puree
1 teaspoon paprika
1 teaspoon ground cumin
2 cloves garlic
300ml vegetable stock
1 tin tomatoes
350g pasta (e.g. fusilli)
- Get a frying pan on a high heat and add a splash of olive oil. Add the bacon and fry for a minute or two, until the bacon is coloured all over.
- Add the turkey and carrots and continue to stir fry for a couple more minutes until the turkey is browned. Add the puree, paprika and cumin and continue to fry for another minute, mixing well.
- Add the garlic, stock and tinned tomatoes. When it comes to the boil reduce to a simmer for ten minutes.
- Meanwhile, cook the pasta according to the pack instructions. When it’s done take a splash of the pasta water into the turkey stew then toss together with the drained pasta. Serve with garlic bread.