Beef & Mushroom Farfalle
with Red Pesto & Parmesan
- Gluten
- Milk
- Almond
- May contain traces of allergens
- Eggs
- Soy
- Traces of Cashew
- Walnut
- Macadamia
Who can resist this classic bowl of delicious pasta? With red pesto-infused sauce, delicate farfalle and Parmesan, this dinner is enough to make even the most traditional Italian envious.
Ingredients
2 clove
garlic
1
brown onion
1
carrot
1 packet
beef mince
1 packet
farfalle
(Contains: Gluten; May be present: Eggs, Soy.)
1 punnet
sliced mushrooms
1 sachet
dried oregano
1 sachet
tomato paste
1 packet
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
1 box
passata
1 tub
beef stock pot
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 bunch
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Finely chop the garlic and brown onion. Grate the carrot (unpeeled).
Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the beef mince, breaking up with a spoon, until browned 4-5 mins.
While beef is cooking, add the farfalle to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water, drain and return to the saucepan.
Add the sliced mushrooms, onion and garlic to the pan with the beef. Cook, stirring, until the mushrooms and onion have softened, 4-5 minutes. Add the butter, carrot and dried oregano and cook, stirring, until softened, 3-4 minutes.
Add the tomato paste and red pesto to the pan and stir to coat. Add the passata, beef stock and a splash of the pasta water. Stir to combine. Reduce the heat to medium, bring to a simmer and cook until thickened slightly, 4-5 minutes. Add the drained farfalle to the pan and toss to coat. Season to taste. TIP: Add extra pasta water if the sauce looks too thick!
Roughly chop the parsley leaves. Divide the pasta between bowls and top with the grated Parmesan cheese and parsley.
