Creamy Beef and Veggie Nduja Macaroni
with Cheese and Spinach
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Beef Mince
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
30 grams
Tomato Puree
1 sachet(s)
Vegan ‘Nduja
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
Nutritional information
Instructions
Boil a half-full kettle.
While it comes to the boil, heat a frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, once the water has boiled, pour it into a large saucepan with 0.5 tsp salt on high heat.
Add the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once the mince has browmed, stir in the tomato puree, vegan 'nduja, chicken stock paste and water for the sauce (see pantry for amount).
Brin to the boil then lower the heat and simmer until thickened, 3-4 mins.
Once the sauce has thickened, add the creme fraiche, hard Italian style cheese and spinach to the pan a handful at a time until the spinach is wilted and piping hot, 1-2 mins.
Meanwhile, once the macaroni is cooked, drain in a colander.
Add the macaroni to the mince and mix together well. Season with salt and pepper.
Share the pasta out between your serving bowls and dig in.
Enjoy!
