Roll into dinnertime with ease when you whip up this faster pasta. It's an accelerated spag bol that doesn't skip any of that rich, tomatoey ragu flavour thanks to the quick addition of ready-made sauce. Expect success in 30 minutes or less and smiles all round.
Put a large saucepan of salted water on the stove over high heat and bring to the boil. This will be for cooking the pasta in step 3.
Heat ½ the oil in a large, deep frypan over medium-high heat. Add beef mince and cook, breaking the mince up with a wooden spoon, for 5–6 minutes or until golden brown. Add Italian Kitchen Herbs and stir for 30 seconds or until fragrant. While mince is cooking, continue with step 3.
Cook pasta in salted, boiling water for 9–10 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water.
Add Super Veg Pasta Sauce to mince and bring to a simmer. Cook for 2–3 minutes or until warmed through.
Rinse lettuce and separate leaves. Thinly slice cucumber. Place lettuce, cucumber, remaining olive oil and red wine vinegar in a bowl with salt and pepper and toss to combine.
Add pasta and reserved pasta water to pan with sauce. Divide pasta between bowls and sprinkle with parmesan. Serve with salad.