• 1 1/2 cups pasta shapes (spiral or bows), to make 2 cups cooked
  • spray olive or canola oil spray
  • 2 tbs plain flour
  • 200 g lean beef strip, thinly sliced
  • 1 tbs no-added-salt tomato paste
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 100 g mushroom, chopped
  • 1 carrot, chopped
  • 1/4 cup water
  • 1 tsp reduced-salt vegetable stock powder
  • 1 tbs Worcestershire sauce
  • to taste pepper
  • 1 cup frozen green bean
  • 2 tbs reduced-fat plain yoghurt


  1. Cook pasta according to packet instructions.
  2. Place beef and flour in a plastic bag together, and toss to coat. Discard excess flour.
  3. Heat oil in a large, non-stick frying pan and cook beef till golden brown.
  4. Add the tomato paste and cook for about 1 minute, then add the vegetables (except the beans) and cook, stirring occasionally for 5-10 minutes.
  5. Add water, stock powder, Worcestershire sauce and a good grind of black pepper, stir, and simmer for 5-10 minutes, until the sauce has thickened up. Add the beans and heat through.
  6. Stir through the yoghurt and serve on pasta with a little more pepper.

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