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Rotini in Meat Sauce with Hidden Veggies

This hearty rotini pasta in meat sauce has a hidden secret, finely minced carrots that add veggies without anyone noticing. It’s perfect for picky eaters and filling enough to keep you satisfied, with portions under 500 calories each. A true family win!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: dinner, lunch, Main Course, Side Dish
Cuisine: Healthy
Calories: 423
Ingredients Method Notes

Ingredients
  

  • 1 lb Barilla rotini pasta
  • 8 oz butcher’s blend ground beef
  • 1 tbsp seasoning of choice
  • 1 habanero pepper
  • 1 small onion
  • 4 cloves garlic minced
  • 1 cup tomato stew base
  • 535 g raw carrots finely minced
  • 8 basil leaves 4 chopped, 4 whole
  • 1 bay leaf

Method
 

  1. Gather your ingredients.
    pasta ingredients
  2. Blend the habanero and onion together, then set aside.
  3. Finely mince the carrots; set both aside.
  4. Heat a large pan over medium heat. Brown the ground beef, then stir in the seasoning and the blended onion and habanero. Let it cook for a few minutes.
  5. Add the minced garlic and stir until fragrant.
  6. Toss in the bay leaf and the whole basil leaves. Stir in the minced carrots and tomato stew base. Cook until the carrots soften.
  7. While the sauce cooks, bring a large pot of water to a boil. Cook the rotini until al dente, then reserve a little pasta water before draining.
  8. Add the pasta to the sauce along with a splash of pasta water. Mix well, reduce the heat to low, cover, and let everything cook together for 3–5 minutes.
  9. Garnish with the chopped basil and serve hot.
    Carrot, beef and rotini pasta

Notes

  • Finely mincing the carrots makes them disappear into the sauce, perfect for picky kids.
  • Dividing this recipe into 6 servings instead of the box’s suggested 8 makes for a more satisfying portion, still under 500 calories.
  • Adjust the spice by using more or less habanero depending on your family’s taste.