Quick Gochujang Beef and Pork Mushroom Penne
with Spinach and Chives
- Cereals containing gluten
- Wheat
- Soya
- Milk
- Mustard
- Soya
- May contain traces of allergens
The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour. This Quick Gochujang Beef and Pork Mushroom Penne is ready in less than 25 minutes but still full of flavour.
Ingredients
180 grams
Penne Pasta
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
240 grams
British Beef and Pork Mince
2 unit(s)
Garlic Clove
125 grams
Mushrooms
1 bunch(es)
Chives
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
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle. Pour the boiled water into a large saucepan with ½ tsp salt on high heat.
b) Add the penne 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.
a) While the pasta cooks, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef and pork mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the mince cooks, peel and grate the garlic (or use a garlic press).
b) Quarter the mushrooms.
c) Roughly chop the chives (use scissors if easier).
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) Add the mushrooms to the mince and stir-fry until browned, 3-4 mins.
c) Lower the pan to medium heat, then add the garlic and tomato puree. Cook for 1 min.
d) 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.
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 penne, then taste and season with salt and pepper if needed.
a) Share the creamy gochujang penne between your bowls.
b) Sprinkle over the chives to finish.
