A hearty and protein-packed pasta dish featuring lean ground beef, mushrooms, and red lentil penne, all simmered in a rich tomato sauce.

Scale

300 g red lentil penne pasta

480 g lean ground beef (93% lean)

200 g frozen peas

280 g mushrooms, sliced

480 g crushed tomatoes

12 g fresh basil, chopped

4 garlic cloves, minced

1 tbsp olive oil

Salt to taste

Black pepper to taste

Cook the red lentil penne pasta according to package directions until al dente.
Drain the pasta and set aside.
Heat olive oil in a large skillet or pot over medium heat.
Add the minced garlic and cook for 1 minute until fragrant.
Add the lean ground beef to the skillet and cook, breaking it up with a spoon, until browned.
Drain any excess fat from the beef.
Stir in the sliced mushrooms and cook until softened, about 5-7 minutes.
Pour in the crushed tomatoes and bring the mixture to a simmer.
Season with salt and black pepper to taste.
Add the frozen peas and cooked pasta to the skillet.
Stir everything together until well combined and heated through.
Remove from heat and stir in the fresh chopped basil.
Serve immediately or portion into meal prep containers.

Recommended kitchen tools: Glass Meal Prep Containers, Instant Pot and Vacuum Sealer.

Keywords: beef, mushroom, penne, high protein, pasta, meal prep, tomato sauce, lean ground beef, easy dinner