Spiced Double Mixed Mince Linguine
with balsamic saladCalories
:Ā
1277 kcalProtein
:Ā
70.5g proteinTotal
:Ā
25 minutesDifficulty
:Ā
EasyQuick
Optional Spice
Allergens:
- Sulphites
- Milk
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Soya
- Mustard
This is a simple, super speedy and spicy pasta dish that's perfect to whip up for those days when you just need something that's flavourful, filling, and ready in a flash.
Ingredients
Serving amount
2 unit(s)
Garlic
1 sachet(s)
Beef Stock
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Salad Leaves
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
480 grams
Beef and Pork Mince
Not included in your delivery
Ā¼ tsp
Sugar
1 tbsp
Oil
to taste
Sugar
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)5343 kJ
Energy (kcal)1277 kcal
Fat72.6 g
of which saturates31 g
Carbohydrate82.9 g
of which sugars15.9 g
Dietary Fiber5.7 g
Protein70.5 g
Salt3.9 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
ā¢Grater
ā¢Colander
Cooking steps
1
- Boil a large pot of salted water for the pasta.
- When boiling, add the pasta 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 youāre in a hurry you can boil the water in your kettle.
2
- Meanwhile, place a pan over medium-high heat (without oil).
- Peel and grate the garlic (or use a garlic press).
- Once the pan is hot, add the mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
- Add the garlic (with a drizzle of oil if necessary) and cook, stirring, until fragrant, 1 min.
3
- When the garlic is fragrant, add the stock, chopped tomatoes, chilli flakes (use less if you don't like spice), Ā¼ tsp sugar (per 2P) and 100ml water (per 2P) to the pan.
- Bring to the boil then reduce to a simmer.
- Cook until thickened, stirring occasionally, 10-12 mins. IMPORTANT: Mince is safe to eat when no longer pink in the middle.
TIP: Add a splash of water to the sauce if it becomes too dry.
4
- Meanwhile, in a salad bowl, combine the balsamic vinegar, 1 tbsp oil (per 2P) and a pinch of sugar.
- Mix well to combine.
- Just before serving, toss the salad leaves through the dressing.
5
- When everything is ready, add the drained linguine to the sauce in the pan.
- Toss until coated in the sauce and warmed through, 1 min.
- Season to taste with salt and pepper.
6
- Share the linguine between your bowls.
- Top with a sprinkling of cheese.
- Serve the balsamic salad alongside.
