Chilli Cheese Pasta

Our Chilli Cheese Pasta is the epitome of comfort food. A little spicy, super cheesy, high protein and very easy to make.

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Cook: 45 MINS


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Heat olive oil on medium heat in a large pan and add onion and peppers. Sauté until soft, then add beef mince, season with salt and pepper and cook until beef has browned, stirring regularly.
Add cumin, smoked paprika, chilli powder, garlic granules, ground coriander, cinnamon and oregano to the pan and stir until combined. Turn the heat up to high and add passata and beef stock. Stir everything together and bring the pan to a low simmer, add Worcestershire sauce and coriander, then leave to cook down until sauce has thickened, this should take 30 mins - 1 hour.
When sauce is ready, cook your pasta and reserve a jug of starchy water when draining. Add cooked pasta to chilli with a few ladles of starchy water. Stir to combine, then add cheese and stir once more. Serve immediately and garnish with chopped coriander.

Nutritional Info

Per serving:

Cals – 665 

Carbs – 72g 

Protein – 47g 

Fat – 19.7g 


Serves 4

For the chilli cheese pasta:

  • Tbsp of extra virgin olive oil.
  • 1 white onion - finely chopped.
  • 2 bell pepper - finely chopped.
  • 1 scotch bonnet - chopped, removing seeds is optional.
  • 500g of 5% fat lean beef mince.
  • 1 & 1/2 tsp of cumin.
  • 1 & 1/2 tsp of smoked paprika.
  • Tsp of mild chilli powder.
  • 2 tsp of garlic granules.
  • Tsp of ground coriander.
  • 1/2 tsp of cinnamon.
  • Tbsp of oregano.
  • 500ml of passata.
  • 400ml of beef stock.
  • 1-2 tbsp of Worcestershire sauce.
  • A handful of fresh coriander.
  • 350g of pasta, any type of pasta.
  • 100g of mature light cheddar - grated.
  • 50g of Monterey Jack - can be substituted for any type of cheese.

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