Gluten Free Cheeseburger Pasta (One Pot + 25 Min)
This cheeseburger pasta recipe is a simple, one-pot wonder that delivers a nutritious and tasty meal on the table in under 25 minutes. There’s no need to pre-cook the pasta, just add it to the pot raw and you will have a delicious saucy pasta.
It gets it’s cheeseburger name from the fact it has ground beef, tomato and cheese, but it’s also a great ‘psychological’ name for picky little eaters who think cheeseburgers should be a daily meal 😉.
It takes little preparation, requires simple ingredients, and if there does happen to be any leftovers, then it also makes a great warm lunch for school or work in a thermos. Enjoy!
Ingredients Required For GF Cheeseburger Pasta
One of the best parts of this recipe, is that you can substitute ingredients to cater for what you have on hand, and different taste buds!
The below shot captured how I made the recipe last night for dinner, however you can esily add various other vegetables such as celery, corn, fresh tomato, zucchini etc. Plus, if you have vegetable dodgers in your home, you can finely shred the vegetables if required.
I use beef, but you can easily swap this out for your choice of ground protein too.
For this recipe, I’ve used:
- Ground beef,
- Onion,
- Garlic,
- Carrot
- Italian seasoning,
- Salt & pepper to taste,
- Gluten-free pasta,
- Canned diced tomatoes,
- Tomato paste,
- Chicken broth/stock,
- Shredded cheese
Simple One-Pot Process
This recipe for gluten-free cheeseburger pasta requires just the one-pot and means that the pasta is added raw and cooks in the delicious thick, tomatoey sauce. Using just the one pot makes it both easy to clean up, and allows for a deeper flavor to develop too.
You can see how this is on the table in less than 25 minutes!:
Gluten Free Cheeseburger Pasta (One-Pot + 25 Minutes)
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced*
- 2 tsp garlic, minced
- 500g/1lb ground beef (mince)
- 1 tsp salt + pepper, to taste
- 1 tbsp Italian seasoning, to taste
- 3 tbsp tomato paste
- 800g/28oz crushed or diced tomato,
- 340g/12oz dried gluten-free penne, uncooked
- 2.5 cups gluten-free chicken broth/stock
- 1.5 cups shredded cheese, cheddar works well
Garnish (optional)
- sweet pepper/chili flakes, for a little heat
- diced pickle, if you're after the authentic cheeseburger taste
- green onion, sliced
Instructions
- Heat olive oil in a large, deep pan over medium heat.
- Add the diced onion, carrot and garlic and cook for a minute.
- Increase to a high heat and add the ground beef. Break it up as you go, and ensure it all browns.
- Add salt and pepper, Italian seasoning, tomato paste, canned tomatoes, pasta and chicken broth/stock. Stir, ensure the pasta is covered by the liquid and allow it to come to a boil.
- Once at a boil, reduce to medium heat and allow to simmer with the lid on for approximately 9 minutes. Keep an eye on it, making sure there is still plenty of sauce and that the pasta is covered.
- Once the pasta is tender, but still firm, add the cheese, stirring it through gently. The sauce will be thicker than you would expect, but this is perfect and means the pasta won't dry out.
- Remove from the heat and serve up. Sprinkle each serving with a little extra cheese if desired, or any other desired toppings.
Notes
