Beef, blue cheese and penne toss

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6 min


4 servings

* PLUS Cooking time: 10 minutes


  • 1/2 454-g pkg penne or fusilli pasta
  • 1 onion
  • olive oil
  • 2 garlic cloves , or 1 1/2 tsp bottled chopped garlic
  • 2 roasted red peppers
  • 500 g lean ground beef
  • 1/2 tsp hot red-chili flakes , optional
  • 1/2 cup blue cheese salad dressing
  • Pinch salt
  • Pinch freshly ground pepper
  • 1/4 cup crumbled blue cheese , optional


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes.
  • Meanwhile, finely chop onion. Lightly coat a large frying pan with oil and set over medium heat. When hot, add onion and garlic. Stir often until onion starts to soften, 3 minutes. Meanwhile, pat peppers dry with paper towels and slice into thin strips. Crumble beef into pan. Using a fork, stir mixture frequently until no pink remains, 6 to 8 minutes. Stir in peppers and chili flakes.
  • When pasta is cooked, drain well. Add to pan. Stir in salad dressing, salt and pepper until mixed. Spoon into bowls. Crumble cheese overtop.

Nutrition (per serving)

  • Calories
  • 614,
  • Protein
  • 30.9 g,
  • Carbohydrates
  • 50.4 g,
  • Fat
  • 31.6 g,
  • Fibre
  • 3.4 g,
  • Sodium
  • 668 mg.

Elevate a pasta toss from the usual noodle-and-tomato sauce number to something special, without a lot of extra work. Our rich sauce comes from blue cheese salad dressing — the perfect partner for ground beef.