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Peri Peri and Creme Fraiche Beef Pasta

Peri Peri and Creme Fraiche Beef Pasta

with Mushrooms and Spinach
0.0(375)
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
794 kcal
Protein
: 
44.7g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

240 grams

British Beef Mince

120 grams

Sliced Mushrooms

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

75 milliliter(s)

Water for the Sauce

Energy (kJ)3321 kJ
Energy (kcal)794 kcal
Fat31.1 g
of which saturates16.2 g
Carbohydrate82.4 g
of which sugars14.3 g
Dietary Fibre5.6 g
Protein44.7 g
Salt3 g
Trans Fat0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Kettle
•Pan

Instructions

PDF
Pasta On
1
  • Boil a full kettle.
  • Pour it into a saucepan with ½ tsp salt on high heat.
  • Boil the rigatoni, 12 mins. Once cooked, drain and drizzle with oil.
Beef Time
2
  • Meanwhile, heat a drizzle of oil in a frying pan on high heat.
  • Once hot, fry the beef and mushrooms, 5-6 mins.
  • Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Add Flavour
3
  • Add the peri peri seasoning. Fry, 1 min.
  • Stir through the passata, chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both).
  • Bring up to a boil. Lower to a simmer. Cook, 4-5 mins. 
Dinner's Ready!
4
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Stir through the pasta and cheese.
  • Add a splash of water if your sauce is a little thick.
  • Share between bowls.
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