Simple Spag Bowl

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Prep Time: 10 min | Cook Time: 25 min | Serves: 6 | Calories: 587

Carbs: 66.4g (48%) | Fat: 14g (23%) | Protein: 40.8g (29%)

• Ingredients

  • 500g lean beef mince (5% fat)

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp olive oil

  • 400g tin chopped tomatoes

  • 2 tbsp tomato purée

  • 1 beef stock cube (dissolved in 400ml boiling water)

  • 1 bay leaf

  • 1 tsp Worcestershire sauce

  • 1 tsp mixed herbs or Italian seasoning

  • 450g wholemeal spaghetti

  • Salt & pepper to taste

  • 180g Philadelphia Lightest

  • 30g grated Parmesan for added richness

• Method

  1. Boil pasta until just under al dente. Drain and set aside.

  2. Heat olive oil in a pan on high; sauté mince 5 mins until browned.

  3. Add onion and garlic; cook 5 mins on medium heat.

  4. Mix stock cube + 400 ml boiling water + bay leaf + tomato purée + Worcestershire sauce; add to pan with passata.

  5. Simmer 10–20 mins on medium heat, stirring occasionally.

  6. Season with salt, pepper, and chilli flakes (optional).

  7. Remove from heat; stir in cream cheese + Parmesan until smooth.

  8. Toss pasta through; portion into 6 containers.

• Fabboo Tips

  • Bulk Prep: Portion into 6 containers, refrigerate (3 days) or freeze (up to 3 months).

  • Recovery Boost: Add spinach or kale for iron and micronutrients.