The quantities provided above are averages only.
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
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
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.