Chipotle Chilli Cheese Pasta

This Chipotle Chilli Cheese Pasta is a delicious, easy, one pan, weeknight dinner which is high in protein and packs loads of veg!

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Cook: 30 MINS


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Heat the olive oil in a large, deep pan and cook the shallot, celery, garlic and jalapeño for 4-5 minutes, on medium heat, until soft. Stir in the chipotle paste, cook for 2 minutes, then add the beef mince and cook on high heat for 5 minutes, breaking up the mince with a spatula, until brown all over.
Add the chopped tomatoes and salt and stir to combine. Then, add the smoked paprika, coriander, cinnamon and garlic granules and cook the tomatoes for 5-10 minutes, until completely broken down.
Add half the beef stock and bell peppers and cook for 5 minutes. Then, add the remaining beef stock, black beans and pasta, stir to combine, seal the pan with a lid and cook for 10-15 minutes until the pasta is al dente. It’s useful to have a boiled kettle of water so you can add to the pan if it becomes too dry.
Stir in the creme fraiche and top with the cheddar-mozzarella mix and dried parsley, place the lid on once more until the cheese has melted.

Nutritional Info

Cals – 532

Carbs – 56g

Protein – 38g

Fat – 17g


Serves 5

  • Tbsp of extra virgin olive oil.
  • 1 large shallot - finely chopped.
  • 1 rib of celery - finely chopped.
  • 3 cloves of garlic - crushed.
  • 1 jalapeno - deseeded and finely chopped.
  • 1-2 tbsp of chipotle paste, depending on spice preference.
  • 500g of lean beef mince.
  • 400g tin of chopped tomatoes.
  • Salt, to taste.
  • Tsp of smoked paprika.
  • 1/2 tsp of ground coriander.
  • 1/2 tsp of ground cinnamon.
  • 1/2 tbsp of garlic granules.
  • A few dashes of Worcestershire sauce.
  • 500ml of beef stock.
  • 1 green and 1 red bell pepper - chopped but left chunky.
  • 300g of spiralli pasta.
  • 100g of black beans.
  • 2 tbsp of reduced fat creme fraiche.
  • 100g of cheddar-mozzarella mix.
  • Dried parsley, to garnish.

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