Creamy Gochujang Beef Rigatoni
with Spinach and Spring Onion
Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.
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
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
30 grams
Tomato Puree
50 grams
Gochujang Paste
(Contains Soya)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
¼ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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.
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.
a) While the beef cooks, peel and grate the garlic (or use a garlic press).
b) Trim and thinly slice the spring onion.
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.
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.
a) Share the creamy gochujang rigatoni between your bowls.
b) Sprinkle over the spring onion to finish.
Enjoy!
