Name: Sun-dried Tomato Beef Linguine topped with Italian hard cheese & parsley
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Dried Linguine; 1 unit(s) Onion; 2 unit(s) Garlic; 150 grams Mushrooms; 5 grams Parsley; 240 grams Irish Beef Mince; 110 grams Creme Fraiche; ½ sachet(s) Italian Herbs; 1 unit(s) Grated Italian Style Hard Cheese; 1 sachet(s) Sun Dried Tomato Paste; to taste Salt; to taste Pepper; to taste Oil; to taste Water

HelloFresh

Recipes

Italian Recipes

Sun-dried Tomato Beef Linguine

topped with Italian hard cheese & parsley

Get 50% off your first box

https://www.hellofresh.fr/recipes/penne-au-boeuf-hache-creme-and-portobellos-669fc20344e4fbb9d2132020

Tags:

Family Friendly

•Quick

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

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

1 unit(s)

Onion

2 unit(s)

Garlic

150 grams

Mushrooms

5 grams

Parsley

240 grams

Irish Beef Mince

110 grams

Creme Fraiche

(Contains: Milk)

½ sachet(s)

Italian Herbs

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Sun Dried Tomato Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3564 kJ

Energy (kcal)852 kcal

Fat39.9 g

of which saturates19.3 g

Carbohydrate78 g

of which sugars8.3 g

Dietary Fiber4 g

Protein43.7 g

Cholesterol0 mg

Salt0.97 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 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 you’re in a hurry you can boil the water in your kettle.

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

Halve, peel and chop the onion into small pieces.

Roughly chop the parsley (stalks and all).

Roughly chop the mushrooms.

Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the mince, onion, garlic, half the Italian herbs (per 2P) and the mushrooms 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. Once cooked, stir through the creme fraiche, sun dried pesto tomato, cooked pasta and half the parsley, until warmed through. Add a splash of water, if required to loosen the sauce. Season nto taste with salt and pepper.

Divide the mushroom and beef linguine between bowls. Scatter over the Italian hard cheese and remaining parsley.