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Lean Beef and Mushroom Pasta

Lean Beef and Mushroom Pasta

with creme fraiche and grated cheese

Get 50% off your first box!

Get 50% off your first box!

Calories

:

784 kcal

Protein

:

48.1g protein

Total

:

20 minutes

Difficulty

:

Easy

Quick

Allergens:

Wheat
Cereals containing gluten
Milk
Mustard
Mustard
Soya
May contain traces of allergens
Milk

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

180 grams

Dried Rigatoni

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

1 sachet(s)

Sun Dried Tomato Paste

30 grams

Olives

240 grams

Irish Lean Beef Mince

50 grams

Grated Cheese

(Contains: Milk May be present: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Paprika

(Contains: Mustard)

40 grams

Salad Leaves

150 grams

Mushrooms

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

tbsp

Oil

to taste

Sugar

Nutrition Values

Energy (kJ)3281 kJ

Energy (kcal)784 kcal

Fat34.1 g

of which saturates17.2 g

Carbohydrate68.8 g

of which sugars5.3 g

Dietary Fiber4.6 g

Protein48.1 g

Salt2.1 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

Cooking steps

Cook the Pasta

1

Boil a large pot of salted water for the rigatoni.
When boiling, add the rigatoni to the water and bring back to the boil.
Cook until softened, 10-12 mins.
Once cooked, reserve a cup of cooking water then drain in a colander and pop back in the pot, off the heat.
Drizzle with oil and stir through to prevent sticking.

Prep the Veg

2

Roughly chop the mushrooms.
Roughly chop the olives.

Simmer the Sauce

3

Place a pan over medium-high heat with a drizzle of oil.
Fry the mince and mushrooms until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Season with paprika, salt and pepper.
Stir in olives, sun dried tomato paste, creme fraiche, half the cheese and a splash of pasta water.
Bring to the boil and simmer for 2-3 mins.

Divide and Serve

4

Add some more pasta water to loosen the sauce if required. Season to taste with salt, pepper and sugar.
Stir the drained pasta into the sauce.
Divide the pasta between bowls.
Top with the salad leaves.
Finish with a scattering of remaining cheese.

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