Tomato and broad bean pasta with chargrilled kangaroo

Try something different with this chargrilled kangaroo, tomato and broad bean pasta recipe. Gluten free and full of wholesome ingredients, it’s a great midweek meal.

4

10m

20m

Ingredients

  • 250g gluten-free buckwheat spiral pasta
  • 300g frozen broad beans, thawed, peeled
  • 400g kangaroo steaks
  • 2 tbs extra virgin olive oil
  • 1 medium red onion, chopped
  • 2 garlic cloves, crushed
  • 400g red Perino tomatoes, halved
  • 420g can Coles Cannellini Beans, rinsed, drained
  • 1/3 cup basil leaves

Method

STEP 1

Cook the pasta in a saucepan of boiling water following packet directions or until tender, adding the broad beans in the last 2 mins of cooking. Drain well.

STEP 2

Meanwhile, heat a chargrill on high. Spray the kangaroo with olive oil spray and cook on grill for 4 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Thickly slice.

STEP 3

While the kangaroo is cooking, heat 2 tsp of the oil in a medium non-stick frying pan. Add onion and garlic and cook for 3 mins or until onion softens. Add tomato and cannellini beans and cook for 5 mins or until the tomato softens slightly. Chop half the basil and add to the tomato mixture.

STEP 4

Divide the pasta mixture among serving bowls. Top with kangaroo, tomato mixture and remaining basil leaves. Drizzle with the remaining oil and season with pepper.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
No added sugar

Nutrition Information

Per Serve

Energy: 2332kJ/558 Cals (27%)

Protein: 41g (82%)

Fat: 13g (19%)

Sat fat: 2g (8%)

Carb: 63g (20%)

Sugar: 5g (6%)

Fibre: 19g (63%)

Sodium: 227mg (11%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.