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SuperQuick Sun-Dried Tomato Spaghetti
15-Min Meal
SuperQuick
SuperQuick Sun-Dried Tomato Spaghetti

with Beef, Mushrooms and Spinach

5 min
Difficulty: 1/3
Italian

Beef and sun-dried tomato pesto are the stars of this quick and easy dinner. Saucy, full of veggies and flavour, all that's missing is that sprinkle of Parmesan! Ingredients: Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Mushrooms • Baby tomatoes • Spinach • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Colander

Tags

SuperQuick
Ready-in-20
Ingredients
Ground Beef

Ground Beef

250 g

Spaghetti

Spaghetti

170 g

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.5 cup

Baby Spinach

Baby Spinach

56 g

Mushrooms

Mushrooms

113 g

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Baby Tomatoes

Baby Tomatoes

113 g

Cream Sauce Spice Blend

Cream Sauce Spice Blend

10 g

Oil

Oil

1.5 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook spaghetti

  • Before starting, preheat the broiler to high. 
  • Bring a large pot of salted water to a boil (use same for 4 servings). 
  • To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
  • Reserve 1/2 cup (1 cup) pasta water.
  • Strain spaghetti, then return to the pot, off heat.

2
Prep and cook mushrooms

  • Meanwhile, thinly slice mushrooms into 1/2-in slices.
  • Prick tomatoes with a fork.
  • To an unlined baking sheet, add mushrooms, tomatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
  • Broil in the middle of the oven for 3-4 min, until softened. Set aside. 

3
Cook beef

  • Heat a large non-stick pan over high. 
  • When hot, add beef to the dry pan. Cook for 3-4 min, breaking up beef into smaller pieces, until no pink remains.**
  • Carefully drain and discard excess fat, then season with salt and pepper.
  • Add Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant. 

4
Make sauce

  • Reuce heat to medium-high. 
  • Add reserved pasta water (from step 1) and pesto. Cook 2-3 min, stirring often, until slightly thickened. Remove the pan from heat. 

5
Finish and serve

  • Add sauce, mushrooms, tomatoes and spinach to pot with pasta. Stir for 1 min, until spinach is wilted and sauce coats pasta. Season with salt and pepper. 
  • Divide pasta between bowls. 
  • Sprinkle Parmesan over top. 

6
Modularity step (under step 3)

  • If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the sausage.** Carefully drain and discard excess fat, if desired.

Nutrition per serving

920

kcal

Calories

48

g

Fat

13

g

Saturated Fat

78

g

Carbohydrate

7

g

Sugar

7

g

Dietary Fiber

44

g

Protein

85

mg

Cholesterol

1240

mg

Sodium

1

g

Trans Fat

1300

mg

Potassium

225

mg

Calcium

7

mg

Iron

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