Quick Beef & Mushroom Farfalle
with Sun-Dried Tomato Pesto & Parmesan- Gluten
- Milk
- Almond
- May contain traces of allergens
- Eggs
- Soy
- Traces of Cashew
- Walnut
- Macadamia
Tonight, we’ve livened up a classic pasta dish with red pesto, tender mushrooms and a sprinkling of Parmesan. You’re going to impress even your toughest critic with this flavoursome offering.
Ingredients
1 packet
beef mince
1 packet
farfalle
(Contains: Gluten; May be present: Eggs, Soy.)
1 punnet
sliced mushrooms
1 packet
garlic paste
1 sachet
dried oregano
1 packet
tomato paste
1 packet
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
1 box
passata
1 packet
beef stock pot
1 bag
parsley
1 bag
soffritto mix
1 packet
grated Parmesan cheese
(Contains: Milk;)
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. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook beef mince, breaking up with a spoon, until browned, 4-5 mins • Meanwhile, cook farfalle in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, drain and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Add sliced mushrooms and garlic paste to beef. Cook, stirring, until mushrooms have softened, 4-5 minutes. • Add butter, soffritto mix and dried oregano and cook, stirring, until softened, 3-4 minutes.
• Add tomato paste and red pesto to frying pan, then stir to coat. Add passata, beef stock pot and a splash of reserved pasta water. Stir to combine. Reduce heat to medium, bring to a simmer and cook until thickened slightly, 4-5 minutes. • Add drained farfalle to pan, tossing to coat. Season with salt and pepper.
TIP: Add extra pasta water if the sauce looks too thick!
• Roughly chop parsley. • Divide pasta between bowls. Serve topped with grated Parmesan cheese and parsley.
