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Creamy Gochujang Beef Rigatoni

Creamy Gochujang Beef Rigatoni

Creamy Gochujang Beef Rigatoni

with Spinach and Spring Onion

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Sweet and spicy Korean style gochujang is the hero ingredient of this flavoursome Creamy Gochujang Beef Rigatoni, turning one of our favourite beef pasta dishes into something special for a weeknight dinner.

Tags:

Rapid

Allergens:

Gluten

•Soja

•Milk

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180

Rigatoni Pasta

(Contains: Gluten)

240

British Beef Mince

2

Garlic Clove**

1

Spring Onion

30

Tomato Puree

50

Gochujang Paste

(Contains: Soja)

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

Nutritional information

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.

Utensils

•Colander

•Kettle

•Large Saucepan

•Large Frying Pan

•Garlic Press

Instructions

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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