Creamy Beef & Mushroom Fasta Pasta
with Baby Spinach & Parmesan Cheese
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, creamy beef and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Beef Mince
1 packet
Sliced Mushrooms
1 packet
Spaghetti
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
1 packet
Thickened Cream
(Contains: Milk;)
1
Zucchini
Utensils
Cooking Steps
• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook spaghetti in boiling water, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return spaghetti to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre
• Meanwhile, grate zucchini.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms and beef mince, breaking up mince with a spoon, until browned, 5-6 minutes. Add zucchini and cook for a further 2-3 minutes. Drain oil from the pan. • Reduce heat to medium, then add thickened cream, stock concentrate, Nan's special seasoning and reserved pasta water and cook until bubbling, 1 minute. • Add baby spinach leaves, the butter, a pinch of chilli flakes (if using) and the cooked spaghetti, toss to coat and cook until spinach is wilted, 1-2 minutes. Season to taste.
• Divide creamy beef spaghetti between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!
