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Creamy Cajun Beef Rigatoni

Creamy Cajun Beef Rigatoni

Creamy Cajun Beef Rigatoni

with Spinach and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Cajun Beef Rigatoni in just 20-25 minutes for a delicious and speedy meal.

Tags:

Family Friendly

•Spicy

•New

Allergens:

Gluten

•Milk

•Egg

The quantities provided above are averages only.

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.

Total15 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Gluten)

240 grams

British Beef Mince

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3383 kJ

Energy (kcal)808 kcal

Fat36.6 g

of which saturates18.2 g

Carbohydrate76.6 g

of which sugars11.1 g

Protein45 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

•Colander

•Pan

Instructions

Boil the Pasta

1

a) Boil a full kettle.

b) Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil. Add the rigatoni to the water and cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Beef

2

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Spice Things Up

3

a) Add the Cajun spice mix (add less if you'd prefer things milder) to the pan and cook until fragrant, 30 secs.

Bring on the Sauce

4

a) Next, stir in the passata, creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.

b) Once boiling, reduce the heat and simmer until the sauce has thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

All Together Now

5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the hard Italian style cheese until melted. Toss the rigatoni through the sauce to coat, 1 min.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up

6

a) Share the creamy Cajun rigatoni between your bowls.

Enjoy!

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