(ED) / DF / GF / Low Amines / LS / MSG Free

Beef and Vegetable Pasta

Serves: 4


  • 1½ tablespoons canola oil
  • 1 leek, halved, washed and thinly sliced (white part only)
  • 100 g (3½ oz) swede (rutabaga), chopped
  • 100 g (3½ oz) white-skinned potatoes, chopped
  • 2 garlic cloves, crushed
  • 400 g (14 oz) cabbage, core removed and shredded
  • 500 g (1 lb 2 oz) minced (ground) lean beef (can also use veal)
  • 2 teaspoons cornflour (cornstarch)
  • 375 ml (13 fl oz/1½ cups) home made stock (from suitable ingredients)
  • 375 g (13 oz) rice pasta (or standard pasta if gluten is tolerated)



Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Add the leek, swede and potato. Cook, stirring often, for 5–6 minutes, or until the vegetables are almost tender.


Add the garlic, cabbage and 2 tablespoons water. Cover and cook for a further 7–8 minutes, or until the cabbage is tender. Remove the vegetables from the pan.


Heat the remaining oil in the pan over high heat. Add beef (or veal) and cook, stirring, for 3–4 minutes, or until well browned.


Combine the cornflour with a little of the stock in a bowl, then add the remaining stock and a little salt.


Add the stock mixture to the veal with the vegetables and stir until boiling. Reduce the heat and simmer for 2–3 minutes, or until the sauce thickens.


Meanwhile, cook the pasta following the packet instructions until al dente. Drain and return to the pan.


Divide the pasta among four serving plates. Top with the meat and vegetable mixture and serve immediately.


This recipe was originally from Good Food, and in the RPAH Allergy Unit Friendly Food Cookbook (Vegetable and Veal Pasta). It has a couple of slight adaptions, e.g. beef mince can be used and any suitable home made stock.

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