64g Protein Pasta Meal Prep for the Week

Roasting the Vegetables [00:12]

1. Preheat the oven to 200°C (400°F).
2. Quarter the tomatoes, slice the bell peppers in half and remove the seeds, and slice the garlic bulb in half.
3. Arrange the vegetables on a parchment-lined baking tray.
4. Drizzle with 2 tbsp of olive oil.
5. Season with 2 tsp Italian herbs, 1 tsp smoked paprika, 1 tsp dried chilli flakes, salt, and black pepper.
6. Mix with your hands, then roast for 30-40 minutes.

Cooking the Pasta [01:29]

1. Bring a pot of water to a boil and add salt.
2. Add 500g of pasta and cook for 1 minute less than the package instructions.
3. Drain, keeping some of the pasta water.

Cooking the Beef [01:51]

1. Heat a large pan over high heat, spray with a little oil.
2. Add 1kg of lean beef mince. Season with 2 tsp Italian herbs, 1 tsp smoked paprika, 2 tsp garlic powder, salt, and black pepper.
3. Cook for 6-8 minutes until browned and the moisture has evaporated.

Preparing the Sauce [03:36]

1. Remove the skins from the roasted vegetables.
2. Place the roasted vegetables into a blender.
3. Squeeze the roasted garlic into the blender.
4. Add 150g light cream cheese and 35g parmesan cheese.
5. Blend on high until smooth.
6. Adjust the consistency with the reserved pasta water. Season with salt and pepper to taste and blend again.

Assembly [05:30]

1. In a large bowl, mix the cooked pasta, cooked beef, and the blended sauce.
2. Portion into 5 containers, garnish with freshly grated parmesan and chopped parsley.