Name: Mixed Mince with Pasta in a sundried tomato pesto sauce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet(s) Sun Dried Tomato Paste; 240 grams Beef and Pork Mince; 180 grams Dried Rigatoni; 60 grams Baby Spinach; 1 unit(s) Onion; 2 unit(s) Garlic; 1 sachet(s) Beef Stock; 1 unit(s) Grated Italian Style Hard Cheese; 2 sachet(s) Dried Chilli Flakes; 1 sachet(s) Dried Oregano; 110 grams Creme Fraiche; 1 unit(s) Bell Pepper; to taste Salt; to taste Pepper; to taste Oil; to taste Water

HelloFresh

Recipes

Italian Recipes

Mixed Mince with Pasta

in a sundried tomato pesto sauce

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https://www.hellofresh.ca/recipes/creamy-sun-dried-tomato-and-sausage-pasta-668be58865ae7b0dd9112fb1

Tags:

Family Friendly

•Quick

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Sun Dried Tomato Paste

240 grams

Beef and Pork Mince

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

60 grams

Baby Spinach

1 unit(s)

Onion

2 unit(s)

Garlic

1 sachet(s)

Beef Stock

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

2 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Dried Oregano

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Bell Pepper

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4042 kJ

Energy (kcal)966 kcal

Fat50.3 g

of which saturates23.4 g

Carbohydrate84.5 g

of which sugars13 g

Dietary Fiber6.8 g

Protein44.4 g

Cholesterol0 mg

Salt2.78 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

•Grater

•Colander

Cooking Steps

Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the rigatoni 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.

Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

Halve the pepper and discard the core and seeds. Slice into thin strips.

Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

Add the onion, oregano, garlic, dried chilli flakes (add less if you don't like the heat) and bell pepper to the pan and fry until softened stirring occasionally, 4-5 mins.

Pop in the creme fraiche, stock, spinach and sun dried tomato paste until the spinach wilts. Season to taste with salt and pepper.

Stir though the pasta into the mince and sauce. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.

Divide pasta between bowls. Sprinkle over the Italian hard cheese.