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Creamy Basil Lean Beef and Leek Linguine

Creamy Basil Lean Beef and Leek Linguine

with green salad
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Get 50% off your first box!
Calories
:Ā 
793 kcal
Protein
:Ā 
46.9g protein
Total
:Ā 
10 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

2 unit(s)

Garlic

1 unit(s)

Leek

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

110 grams

Creme Fraiche

(Contains: Milk)

30 grams

Green Pesto

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Beef Stock

Ā½ sachet(s)

Italian Herbs

40 grams

Salad Leaves

240 grams

Irish Lean Beef Mince

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3319 kJ
Energy (kcal)793 kcal
Fat29.8 g
of which saturates13.5 g
Carbohydrate83.9 g
of which sugars9.8 g
Dietary Fiber31.3 g
Protein46.9 g
Cholesterol7.2 mg
Salt2.9 g
Trans Fat0.2 g
Potassium231 mg
Calcium52 mg
Iron0.4 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.
ā€¢Grater
ā€¢Colander

Cooking steps

Boil the Pasta
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, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If youā€™re in a hurry you can boil the water in your kettle.

Prep the Veg
2
  • Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
  • Peel and grate the garlic (or use a garlic press).
Cook the Mince
3
  • Place a pan over medium-high heat (no oil). 
  • Once the pan is hot, fry the mince with the leek, garlic and half a sachet of Italian herbs (per 2P) until the mince is browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Use a spoon to break it up as it cooks. Season with salt and pepper.
Simmer the Sauce
4
  • Stir in the pesto, stock and creme fraiche.
  • Allow to simmer for 2-3 mins. 
Coat the Pasta
5
  • Stir the pasta into the sauce.
  • Add a splash of water to loosen the sauce if you feel it's too thick.
  • Season to taste with salt and pepper. 
  • Toss the salad leaves with salt, pepper and a drizzle of oil.
Divide and Serve
6
  • Divide the mince and pesto linguine between bowls.
  • Top with the salad leaves. 
  • Finish with a scattering of cheese.
Meal right image

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