Creamy Beef and Broccoli Linguine
with Parmesan
- Milk
Ingredients
3
Garlic
250
Beef Mince
1 packet
Parmesan Cheese
(Contains: Milk)
Chives
1
Zucchini
1 sachet
Beef-Style Stock Powder
1
Broccoli
1
Brown Onion
1 packet
Linguine Pasta
1 packet
Sour Cream
1
Lemon
Cooking Steps
Bring a large saucepan of salted water to the boil. Add the linguine to the boiling water and cook for 8 minutes or until al dente. Meanwhile, chop the broccoli into 2cm florets. Add the broccoli and cook for a further 1 minute. Scoop out 1/2 cup (for 2P)/1 cup (for 4P) of the pasta water and reserve. Drain and return the pasta and broccoli to the saucepan. Drizzle with a little olive oil and toss to coat to prevent sticking.
Meanwhile, finely chop the brown onion. Peel and crush the garlic. Chop the zucchini into 1cm half-moons. Heat the butter and a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook for 2-3 minutes, or until softened. Add garlic and cook for a further 30 seconds or until fragrant. Add zucchini and cook for 1 further minute or until slightly softened. Increase heat to high, then add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned.
Add the reserved pasta water to the beef and crumble in the beef stock cube. Cook, stirring for 1 minute, or until reduced and thickened.
Reduce the heat to low. Stir through the sour cream and the flaked Parmesan cheese (reserve some for garnish!) until the parmesan is just melted. Taste the sauce and season with salt and pepper to taste.
Add the drained linguine and broccoli to the pan with the sauce and mix through. Finely chop the chives. Slice the lemon into wedges.
Divide the creamy beef and broccoli linguine with Parmesan between bowls. Sprinkle with the chives and place the lemon wedges on the side.
