Burger Chunk Bol: A chunky, tomato tasting spin on the classic spag bol.
Heat a large pan, before spreading a tablespoon of olive oil evenly throughout its surface.
Bring a large pot to the boil, before adding your pasta to the pot. Set a timer for 10 minutes, stirring and checking throughout.
Add your burgers to the pan, turning evenly and heating until the meat is browned.
Slice your cherry tomatoes into halves, then set them aside to use later.
Remove your burgers from the pan, then place them on a plate. Cut the burgers into 8 pieces each.
Add your sliced cherry tomatoes and baby spinach to the pan stirring evenly until the spinach is approx 1/5 of its original size.
Add the sliced burger chunks back to the pan, before adding your pasta sauce. Turn the pan down to a simmer and mix through evenly.
Divide your now cooked pasta evenly into containers, then add the contents of the pan on top.
4 containers: 783 cal
5 containers: 626 cal
6 containers: 522 cal
7 containers: 447 cal
8 containers: 391 cal
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.