A creamy pink tomato and beef sauce made silky with blitzed cottage cheese, tossed through Qetoe Low Carb Noodles. 50g protein in 20 minutes. The blended cottage cheese sauce everyone is making, in a creamy tomato and beef sauce over noodles with 90% less carbs than regular noodles.
Serves 2 | Prep 5 min | Cook 15 min
Per serve: 453 cal, 50g protein, 20g carbs
Ingredients
- 1 pack Qetoe Low Carb Noodles
- 300g lean beef mince
- 1 tsp olive oil
- 1/2 brown onion, finely diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
- 2 tbsp tomato paste
- 200g tinned crushed tomatoes
- 1/2 tsp salt
- 200g cottage cheese
- 20g grated parmesan
- 2 tbsp fresh basil leaves
Method
- Drain and rinse the noodles, then dry-fry in a hot non-stick pan for 2 minutes until squeaky dry. Set aside.
- Heat the olive oil in a large pan over medium-high heat and brown the mince with the onion for 6 to 7 minutes, breaking it up, until cooked through. Add the garlic, smoked paprika and chilli flakes for 30 seconds.
- Stir in the tomato paste for 1 minute, then add the crushed tomatoes and salt and simmer for 5 minutes until thick.
- Meanwhile, blitz the cottage cheese and parmesan until completely smooth. Take the pan off the heat and stir it through the sauce until creamy and pink.
- Toss the noodles through the sauce over low heat for 1 to 2 minutes until hot, then top with the basil.
Tips
Stir the cottage cheese through off the heat. If the sauce boils after it goes in, it can split, but off the heat it turns silky and creamy every time.
