Creamy Cajun Beef Rigatoni
with Spinach and Cheese
Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.
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
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil. Add the rigatoni to the water and 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) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
a) Add the Cajun spice mix (add less if you'd prefer things milder) to the pan and cook until fragrant, 30 secs.
a) Next, stir in the passata, creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.
b) Once boiling, reduce the heat and simmer until the sauce has thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through the hard Italian style cheese until melted. Toss the rigatoni through the sauce to coat, 1 min.
c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) Share the creamy Cajun rigatoni between your bowls.
Enjoy!
