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Creamy Tomato Peri Peri Inspired Beef Pasta

Creamy Tomato Peri Peri Inspired Beef Pasta

with Mushrooms and Spinach

Recipe Development TeamPublished on December 16, 2024

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Allergens:

Cereals containing gluten

•Wheat

•Milk

•Egg

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.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

240 grams

British Beef Mince

120 grams

Sliced Mushrooms

2 sachet(s)

Peri Peri Seasoning

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

75 milliliter(s)

Water for the Sauce

1 tsp

Sugar

Nutritional information

Energy (kJ)3256 kJ

Energy (kcal)778 kcal

Fat31.3 g

of which saturates15.3 g

Carbohydrate78.8 g

of which sugars11.2 g

Dietary Fibre6.2 g

Protein43.9 g

Salt2.3 g

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

Utensils

•Kettle

•Colander

•Large Saucepan

•Large Frying Pan

Cooking Instructions and Tips

1

Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
Boil the rigatoni, 12 mins. Once cooked, drain and drizzle with oil.

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.

3

Add the peri peri style seasoning and fry for 1 min.
Stir through the passata, chicken stock, creme fraiche, water and sugar for the sauce (see pantry).
Bring up to a boil, lower to a simmer. Cook, 4-5 mins.

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.

Enjoy!

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