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.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
