Beef and Mushroom Rigatoni
with Spinach and Chilli
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.
Ingredients
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Baby Spinach
1 pinch
Chilli Flakes
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
- Boil the rigatoni, 12 mins.
- Drain and drizzle with oil.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and mushriom, 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.
- Meanwhile, open the remaining sachets.
- Stir in the passata, red wine stock paste, water and sugar for the sauce (see pantry for both).
- Bring to a boil, then simmer, 3-4 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the cooked rigatoni, chilli flakes, sun-dried tomato paste, Italian style cheese and butter (see pantry).
- Taste and season if needed. Add a splash of water if it's a little too thick.
- Share the pasta between your bowls.
Enjoy!
