Beef Rump Truffle Pasta
with mushrooms and parsley
A recipe conveniently customised just to your liking.
Tags:
Super Quick
Allergens:
Milk
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Mushrooms
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Truffle Zest
5 grams
Parsley
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
250 grams
Irish Beef Rump
1 sachet(s)
Dried Chilli Flakes
½ sachet(s)
Dried Oregano
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3322 kJ
Energy (kcal)794 kcal
Fat35.1 g
of which saturates18 g
Carbohydrate70 g
of which sugars5.2 g
Dietary Fiber3.3 g
Protein43.5 g
Salt0.8 g
Potassium6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
Cooking steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, reserve a cup of pasta water, then drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a pan over high heat with a drizzle of oil.
- Season beef with half a sachet of oregano (per 2P), the chilli flakes (use less if you don't like spice), salt and pepper.
- Place a large pan over high heat with a drizzle of oil.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove once cooked.
3
- Meanwhile, roughly chop the mushrooms.
- Place a large pot over high heat (without oil).
- When hot, add the mushrooms to the pot. Season with salt and pepper.
- Fry until browned, stirring occasionally, until the mushrooms are cooked, 8-10 mins.
4
- Meanwhile, roughly chop the parsley (stalks and all).
5
- Add the drained pasta to the pot with the mushrooms, stirring until any liquid from the mushrooms is absorbed.
- Remove the pot from the heat.
- Add a splash of pasta water, the creme fraiche and truffle zest.
- Mix well and season to taste with salt and pepper.
6
- Divide the mushroom pasta between bowls.
- Top with the beef.
- Scatter the cheese and chopped parsley over the top.
