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Midweek Chipotle Beef & Pork Rigatoni
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Midweek Chipotle Beef & Pork Rigatoni

Midweek Chipotle Beef & Pork Rigatoni

with Cheddar, Spinach and Rocket

Perfect for a weeknight meal, this Midweek Sticky Chipotle Beef & Pork Rigatoni can be on your table in less than 25 minutes. Chipotle is full of rich, smoky and fruity flavours with a kick from the chipotle chillies.

Tags:
Family Friendly
High Protein
Spicy
Allergens:
Gluten
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

1 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

240 grams

British Beef and Pork Mince

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

30 grams

Mature Cheddar Cheese

120 grams

Peas

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3326 kJ
Energy (kcal)795 kcal
Fat31 g
of which saturates10.3 g
Carbohydrate82.1 g
of which sugars13.4 g
Dietary Fiber8 g
Protein44.6 g
Salt2.1 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Kettle
Knife
Large Saucepan
Colander

Instructions

1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).

2

a) Pour the boiled water from your kettle into a large saucepan with 0.5 tsp salt on high heat.

b) Add the rigatoni to the water 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.

3

a) Meanwhile, 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.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

4

a) Add the garlic and chipotle paste (add less if you'd prefer things milder) to the beef. Stir-fry for 1 min.

b) Stir through the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Simmer until the sauce has thickened, 5-6 mins. 

5

a) Meanwhile, grate the cheese.

b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the cooked pasta and three quarters of the grated cheese.

d) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

6

a) When ready, share your chipotle beef rigatoni between your bowls.

b) Sprinkle over the remaining cheese.

c) Top with the rocket and drizzle some olive oil over the leaves to finish.

Enjoy! 

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