Speedy Beefy Penne
with Bell Pepper, Spinach and Cheddar
- Cereals containing gluten
- Wheat
- Barley
- Sulphites
- Milk
- Mustard
- Soya
- May contain traces of allergens
Ready in less than 25 minutes, this Speedy Beefy Penne has it all. Combining a rich tomato sauce, baby spinach, beef mince and Cheddar, it's perfect for a weeknight dinner and is sure to be a crowd pleaser.
Ingredients
1 unit(s)
Bell Pepper
240 grams
British Beef Mince
1 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
180 grams
Penne Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
a) Bring a large saucepan of water to the boil on high heat with ½ tsp salt.
b) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Heat a large frying pan on medium-high heat (no oil). Once hot, add the beef mince and sliced pepper. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Meanwhile, peel and grate the garlic (or use a garlic press), then add to the mince with the mixed herbs. Cook, stirring, for 1 min.
a) Meanwhile, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, add the Worcester sauce to the beef and allow to bubble away until evaporated, 30 secs.
b) Stir in the chopped tomatoes, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, grate the Cheddar.
b) When the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
a) Toss the cooked penne through the sauce along with the grated Cheddar and combine well.
b) Taste and season with salt and pepper if needed.
a) When ready, serve your beef penne in bowls.
