Food 4 Life - Meaty Carbonara

• 450g (1lb) lean beef, thinly sliced
• 1 x 5ml (1 tsp) olive oil
• 2 cloves garlic, crushed
• 1 small onion, peeled and finely chopped
• 1 orange pepper, seeded and thinly sliced
• 100g (4oz) mushrooms, wiped and sliced
• 50g (2oz) sundried tomatoes, drained and sliced
• 500ml (1 pt) passata (creamed tomatoes)
• 5-6 basil leaves roughly torn
• 1 tsp caster sugar
• 150g (6oz) fresh egg tagliatelle (plain or spinach), cooked in boiling water for 2 minutes and well drained
• 2 x 5ml (2 tsp) green pesto
• 2 x 15ml (2 tbsp) half fat crème fraîche
• 5-6 cherry tomatoes, halved

METHOD:

• Prepare meat. Heat oil in a non-stick pan. Add meat and garlic, tossing well to seal all the slices. When almost cooked, add the onion. Cook until softened.
• Add the pepper, mushrooms and the sundried tomatoes. Cook for 2-3 minutes. Meanwhile prepare the pasta.
• Add the passata, pesto and sugar to the meat. Heat through before adding the pasta, cherry tomatoes, basil and crème fraîche.
• Heat gently. Serve immediately with crusty bread and vegetables of choice.