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Quick Korean Inspired Beef Rigatoni

Quick Korean Inspired Beef Rigatoni

with Mushrooms, Cavolo Nero and Cheese
4.0(10)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Calories
: 
800 kcal
Protein
: 
46.4g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

100 grams

Chopped Cavolo Nero

50 grams

Gochujang Paste

(Contains: Soya)

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Energy (kJ)3347 kJ
Energy (kcal)800 kcal
Fat32.2 g
of which saturates16.4 g
Carbohydrate80.9 g
of which sugars14.2 g
Dietary Fibre6.7 g
Protein46.4 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Kettle
•Large Frying Pan
•Colander
•Large Saucepan

Instructions

PDF
Prep the Garlic
1

a) Boil a full kettle for the rigatoni. 

b) While it boils, peel and grate the garlic (or use a garlic press).

Get Frying
2

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and mushrooms. Cook until browned, 6-7 mins.

c) Use spoon to break the mince up 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.

Cook the Pasta
3

a) Meanwhile, pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Add the cavolo nero to the pan for the last 5 mins. TIP: Discard any tough stalks from the cavolo nero.

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Flavour Time
4

a) Add the garlic, gochujang paste (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry until fragrant, 1 min.

Simmer your Sauce
5

a) Stir the chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

b) Simmer until thickened slightly, 3-4 mins.

c) Stir the cooked pasta and cavolo nero through the sauce until well combined. Taste the sauce and season with salt and pepper if needed.

Serve
6

a) Share the beef rigatoni between your bowls. 

b) Sprinkle over the hard Italian style cheese to finish.

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