30 minute chicken & tarragon pasta
Tarragon and chicken are perfect partners in this sophisticated midweek supper treat
One-pot cheeseburger pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 large onionchopped
- 500g minced beef
- 2 tomatoeschopped
- 1 tbsp Worcestershire sauce
- 500ml warm beef stock
- 300g fusillior other pasta shape
- 100ml milk
- 125g mature cheddarcoarsely grated, plus extra to serve
- 1 tbsp mustard
- 1 tbsp ketchupplus extra to serve
- 50-70g pickleschopped
- sliced dill picklesand/or jalapeños, to serve
Nutrition: Per serving
- kcal687
- fat30g
- saturates14g
- carbs57g
- sugars9g
- fibre6ghigh
- protein43g
- salt2g
Method
step 1
Heat the oil in a large lidded saucepan over a medium heat. Fry the onion for 3 mins, then add the mince and cook for a further 5 mins until lightly browned.
step 2
Add the tomatoes and Worcestershire sauce and cook for 2 mins until the tomatoes are pulpy and starting to soften. Pour in the stock and bring to the boil.
step 3
Stir in the pasta, then cover and cook for 10-12 mins until the pasta is tender and the liquid has mostly been absorbed, adding a splash of water if needed.
step 4
Pour in the milk and stir in 100g of the cheese, stirring until melted. Check the seasoning and transfer to a serving dish or bowls. Drizzle with mustard and ketchup, then scatter with the remaining cheese, pickles and jalapeños and a good grinding of black pepper. Serve with more ketchup on the side.
