Pot Roast Pasta
Prepare Slow-Cooked Saucy Pot Roast for dinner on Sunday and transform leftovers into a hearty pasta meal on busy weeknights. Enjoy the comfort of pasta, the rich, beefy flavours of pot roast, and the fragrant basil and garlic of the seasoning. Shake on some 3 Onion Dip Mix to add an extra element of savoury.
15 min
6 servings
440 calories
Ingredients
3 cups pasta, your choice
1 tbsp Bruschetta Seasoning or Marinara Sauce Mix
4 cups Slow-cooked Saucy Pot Roast or Bolognese Sauce
4 carrots
2 celery stalks
1 can (28 oz/796 ml) plum tomatoes
4 cups sliced mushrooms
2 cans (5.5 oz/156 ml) tomato paste
2 tbsp Bruschetta Seasoning or Sun-Kissed Tomato Dip Mix
1 tbsp Beef & Steak Seasoning
2–3 tsp sugar
4 lbs (1.8 kg) beef pot roast (cross-rib or blade)
Sea Salt, to taste
Black Pepper, to taste
1 pkg Easy Peasy Bolognese Sauce Mix
1 can (28 oz/796 ml) crushed tomatoes
1⁄2 cup water or broth
1⁄2 cup plain non-dairy creamer or half and half cream (10%)
Sea Salt, to taste
Black Pepper, to taste
8 cups cooked pasta, your choice
4 cups baby spinach or chopped kale
Instructions
In Multipurpose Pot, cook pasta according to package directions. Drain and toss with dip mix. Move to bowl and cover to keep warm.
Heat sauce in pot. Stir in spinach until wilted, about 1 min. Add pasta back to pot and stir to evenly coat with sauce.
Divide into bowls and top with Parmesan, if desired.
Nutritional Information
Per serving: Calories 440, Fat 11 g (Saturated 4 g, Trans 0.3 g), Cholesterol 70 mg, Sodium 120 mg, Carbohydrate 49 g (Fiber 6 g, Sugars 9 g), Protein 36 g.
Perfectly Balance Your Plate
Serve with 1 cup chopped veggies.