- 0:15 Prep
- 0:16 Cook
- 4 Servings
- Capable cooks
Tender veal steaks are the shining stars of this flavoursome pasta dish.
Ingredients
- 400g spaghetti
- 1 tablespoon olive oil
- 350g veal leg steaks, cut into strips
- 1 onion, sliced
- 2 cloves garlic, crushed
- 300g button mushrooms, sliced
- 2 cups (500ml) tomato passata
- 1/2 teaspoon dried thyme leaves
- 50g baby spinach leaves
- grated parmesan, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water according to packet directions or until al dente. Drain and return to the pan to keep warm.
- Step 2Meanwhile, heat half the oil in a non-stick frying pan over medium-high heat. Cook the veal in batches for 2-3 minutes, stirring occasionally, until browned. Remove, cover and keep warm.
- Step 3Heat the remaining oil in the pan. Add the onion, garlic and mushrooms, and cook over medium-low heat for 3-4 minutes until just tender. Add the tomato passata and thyme, and simmer for 7-8 minutes or until reduced and thickened slightly. Return the veal to the pan and add the baby spinach leaves. Cook until baby spinach has wilted. Serve the sauce over the pasta, topped with parmesan.
- Low fat
- Low sodium
- Low sugar
Nutrition
2359 kj
Energy
8g
Fat Total
2g
Saturated Fat
7g
Fibre
38g
Protein
50mg
Cholesterol
155.69mg
Sodium
7g
Carbs (sugar)
80g
Carbs (total)
All nutrition values are per serve
Notes
As the base for its sauce this recipe uses tomato passata, which is pureed peeled tomato. It is available from supermarkets or see the related recipe.
- Author: Kate Murdoch
- Image credit: Luke Burgess
- Publication: Taste.com.au
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