Double Beef & Cherry Tomato Speedy Spaghetti
with Pre-Prepped Veg & Parmesan Cheese- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Gluten
- Wheat
Twirl some al dente spaghetti around your fork and dig into this classic dish packed with tomatoes for a welcome burst of sweetness to cut through the rich, meaty sauce. Bring this dish to life with a generous scattering of Parmesan cheese. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Baby Spinach Leaves
500 g
Beef Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 packet
Snacking Tomatoes
1 packet
Soffritto Mix
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Tomato & Herb Seasoning
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
Cooking Steps
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add spaghetti to the boiling water and cook, over a high heat, until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.
• While the spaghetti is cooking, heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Meanwhile, halve snacking tomatoes.
• To the pan with the mince, add tomatoes and soffritto mix, and cook until tender, 3-4 minutes. • Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute. • Add tomato sugo, reserved pasta water, and the brown sugar, and simmer, until slightly thickened, 1-2 minutes. • Add baby spinach leaves and stir until wilted, 1-2 minutes. Remove from heat and stir in cooked spaghetti. Season to taste. TIP: Add an extra splash of water if the pasta looks dry!
• Divide beef and cherry tomato spaghetti between bowls. • Sprinkle over Parmesan cheese and tear over parsley to serve. Enjoy!
