Welsh Beef Meaty tomato pasta


  1. Cook the pasta according to the instructions on the packet and drain well, or you could use fresh cooked pasta.
  2. In a non-stick wok, heat the oil, add the meat and cook over a high heat until browned - about 4 minutes
  3. Add the garlic, red pepper, courgettes and mushrooms and stir-fry for a few minutes until the vegetables have softened.
  4. Stir in the tomatoes, herbs and ground pepper.
  5. Bring to the boil and then simmer over a low heat adding the cooked pasta and heat thoroughly until it's piping hot.
  6. Top with a little grated cheddar or parmesan cheese and serve with crusty bread and salad.

Recipe Information

Serves 4
Calories 313 kcals
Cooking Time


  • 15ml oil
  • 2 lean Welsh Beef steaks - rump or sirloin, cut into thin strips
  • 200g dried pasta shapes
  • 2 cloves garlic, peeled and crushed
  • 1 red pepper, sliced
  • 2 courgettes, chopped into small cubes
  • 150g mushrooms, chopped or sliced
  • 400g tin chopped tomatoes
  • 30ml tomato ketchup
  • 5ml mixed herbs
  • 2.5ml ground black pepper

Nutrition Information

  • Calories 313 kcal
  • Energy 1324kJ
  • Fat 7.1g
  • Saturates 1.6g
  • Salt 0.7g
  • Iron 4.87mg
  • 5-a-day 2