with Mushrooms and Spinach
Give weeknight dinners a spicy kick with our Peri Peri and Creme Fraiche Beef & Bacon Pasta, ready in just 15 minutes. The main flavour here comes from peri peri, which contains smoked paprika, ancho chilli powder, ground cumin and oregano, for a smoky, spicy and slightly sweet kick.
Allergens
Utensils
Tags
Rigatoni Pasta
180 grams
British Smoked Bacon Lardons
90 grams
British Beef Mince
240 grams
Sliced Mushrooms
120 grams
Peri Peri Seasoning
1 sachet(s)
Tomato Passata
1 carton(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Grated Hard Italian Style Cheese
20 grams
Baby Spinach
40 grams
Sugar
1 tsp
Water for the Sauce
75 milliliter(s)
- Boil a full kettle.
- Pour it into a saucepan with ½ tsp salt on high heat.
- Boil the rigatoni, 12 mins. Once cooked, drain and drizzle with oil.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the bacon, beef and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle. Cook bacon thoroughly.
- Add the peri peri seasoning. Fry, 1 min.
- Stir through the passata, chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both).
- Bring up to a boil. Lower to a simmer. Cook, 4-5 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir through the pasta and cheese.
- Add a splash of water if your sauce is a little thick.
- Share between bowls.
3808
kJ
Energy (kJ)
910
kcal
Energy (kcal)
40.2
g
Fat
19.1
g
of which saturates
83.3
g
Carbohydrate
14.3
g
of which sugars
5.9
g
Dietary Fibre
52.4
g
Protein
4.18
g
Salt
