Creamy Gochujang Beef Rigatoni
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Creamy Gochujang Beef Rigatoni

Creamy Gochujang Beef Rigatoni

with Spinach and Spring Onion

Tags:
Quick
Allergens:
Cereals containing gluten
Soya
Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3594 kJ
Energy (kcal)859 kcal
Fat42.1 g
of which saturates21.6 g
Carbohydrate78.4 g
of which sugars13 g
Protein42.7 g
Salt3.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Large Frying Pan
Chopping Board
Knife

Instructions

1

a) Boil a full kettle. Pour the boiled water into a large saucepan with 0.5 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.

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.

3

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

b) Trim and thinly slice the spring onion.

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.

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.

6

a) Share the creamy gochujang rigatoni between your bowls.

b) Sprinkle over the spring onion to finish.

Enjoy!