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Creamy Gochujang Beef Rigatoni
Creamy Gochujang Beef Rigatoni

Creamy Gochujang Beef Rigatoni

with Spinach and Spring Onion

Get 50% off 1st box + free dessert for life!

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

Tags:
Spicy
Allergens:
Cereals containing gluten
•Soya
•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 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

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
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Colander
•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.

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 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!

Meal right image

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