with Mushrooms and Spinach
Give weeknight dinners a spicy kick with our Peri Peri and Creme Fraiche Beef 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 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 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.
- 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.
3321
kJ
Energy (kJ)
794
kcal
Energy (kcal)
31.1
g
Fat
16.2
g
of which saturates
82.4
g
Carbohydrate
14.3
g
of which sugars
5.6
g
Dietary Fibre
44.7
g
Protein
2.95
g
Salt
