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Creamy Gochujang Beef Rigatoni

Creamy Gochujang Beef Rigatoni

with Spinach and Spring Onion
4.5(4K)
Recipe Development Team
Recipe Development TeamUpdated on December 18, 2025
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Calories
: 
860 kcal
Protein
: 
42.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

240

British Beef Mince

2

Garlic Clove

1

Spring Onion

30

Tomato Puree

50

Gochujang Paste

(Contains: Soya)

75

Creme Fraiche

(Contains: Milk)

10

Chicken Stock Paste

40

Baby Spinach

Not included in your delivery

¼

Sugar for the Sauce

100

Water for the Sauce

20

Butter

Energy (kcal)860 kcal
Energy (kJ)3597 kJ
Fat42.1 g
of which saturates21.6 g
Carbohydrate78.4 g
of which sugars13.3 g
Protein42.9 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Colander
•Kettle
•Large Saucepan
•Large Frying Pan
•Garlic Press

Instructions

PDF
Pasta Time
1

a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. 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) While the pasta cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Grate and Slice
3

a) While the beef cooks, peel and grate the garlic (or use a garlic press).

b) Trim and thinly slice the spring onion.

Get the Gochujang
4

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Lower the pan to medium heat, then add the garlic and tomato puree. Cook for 1 min.

c) Stir through the gochujang paste, creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 3-4 mins.

Finishing Touches
5

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

b) Stir the butter (see pantry for amount) into the sauce until melted.

c) Stir through the cooked rigatoni, then taste and season with salt and pepper if needed.

Serve Up
6

a) Share the creamy gochujang rigatoni between your bowls.

b) Sprinkle over the spring onion to finish.

Enjoy!

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