Cajun Beef Strip Linguine
with mushrooms and Italian style cheese
Succulent beef strips and tender bell pepper are coated in a rich tomato-y Cajun spiced sauce in this simple pasta recipe that will be a treat for the whole house this week.
Tags:
Quick
•Spicy
Allergens:
Wheat
•Milk
•Sulphites
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Strips
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Beef Stock
1 unit(s)
Bell Pepper
1 pack(s)
Passata
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3035 kJ
Energy (kcal)725 kcal
Fat15 g
of which saturates9.8 g
Carbohydrate88.9 g
of which sugars20 g
Dietary Fiber2.3 g
Protein45.1 g
Cholesterol0 mg
Salt3.56 g
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
Instructions
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, 12 mins.
- Once cooked, 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
- Meanwhile, place a large pan over high heat with a drizzle of oil.
- Once hot, add the beef strips and season with salt and pepper.
- Fry until browned, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, remove from the pan, set aside and cover to keep warm.
3
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Give the pan a wipe, then return to high heat with a drizzle of oil.
- Once the oil is hot, add the pepper and fry until softened, 3-4 mins. Continue to stir while it cooks.
- In the final min of cooking time, add the Cajun spice and fry until fragrant, 1 min.
4
- Stir in the passata, creme fraiche, beef stock powder, red wine jus, ½ tsp sugar and 75ml water (double both for 4p).
- Simmer for 6-8 mins.
- Add a splash of water if the sauce is too thick. Season to taste with salt and pepper.
5
- Just before serving, stir the beef strips and drained pasta into the sauce.
- Toss well and season to taste with salt and pepper, if required.
6
- Share the Cajun pasta between plates.
- Finish by sprinkling over the Italian cheese.