Cutting down on salt
doesn't mean you have
to cut out flavour.

The best way to cut down on your salt intake is to cook fresh! You’ll find below some easy recipes that are full of flavour and low in salt. They are also recipes that will store well and can be easily prepared at the beginning of the week, so you don’t have to reach for processed foods during the busy working week. Most of them are super simple so get the kids involved and cook up a storm!

Beef and green vegetable pasta bake

  • Sodium

    164mg

  • Energy

    2087kJ

  • Fat

    12.3g

  • Sat Fat

    3.3g

  • Sugar

    8.3g

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 400g lean beef mince
  • 1 green capsicum, halved, deseeded, thinly sliced length ways
  • 500g vine-ripened tomatoes, coarsely chopped
  • 400g can no-added-salt chopped tomatoes
  • 2 cups baby spinach
  • 250g wholemeal penne pasta
  • 1 bunch broccolini, trimmed and chopped
  • 2 cups green beans, trimmed and chopped
  • 4 tablespoons shaved parmesan

Method

Recipe from heartfoundation.org.au. © National Heart Foundation of Australia 2018, reproduced with permission.

 

  1. Preheat oven to 200°C. Lightly grease a large deep baking tray.
  2. Add olive oil to a large non-stick frying pan and set over medium-high heat. Add onion and garlic to the pan cook for 1-2 minutes, or until just softened.
  3. Add beef mince and capsicum and cook, stirring, for 2 minutes or until browned. Add all tomatoes and bring to the boil.
  4. Reduce heat to low and simmer for 5-8 minutes or until sauce thickens. Stir through spinach leaves.
  5. While meat sauce is simmering, cook pasta in boiling water until al dente.
  6. Add broccolini and green beans for the last minute of cooking time. Drain.
  7. Stir pasta and green vegetables through tomato sauce.
  8. Add pasta-green vegetable mix to prepared baking tray and sprinkle with shaved parmesan.
  9. Grill for 5 minutes or until cheese is golden.
  10. Serve