Creamy Lean Beef Bolognese Fasta-Pasta
with Basil Pesto & Rocket
- Gluten
- Wheat
- Milk
- Cashew
- May contain traces of allergens
- Sesame
- Soy
This is a weeknight hero! We've skipped the chopping and kept all the flavour by adding fragrant rosemary to the juicy beef mince. Tossing it all with basil pesto and fresh, peppery rocket makes for a super simple, delicious bolognese that hits the spot.
Ingredients
1
Fusilli
(Contains: Gluten, Wheat May be present: Sesame, Soy)
250 g
Lean Beef Mince
1 packet
Garlic Paste
1 packet
Passata
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Rocket Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle.
• Pour boiling water into a large saucepan over high heat with a pinch of salt.
• Add fusilli to the boiling water and cook, over high heat, until ‘al dente’, 11 minutes. Reserve some pasta water (see ingredients).
• Drain fusilli, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, pick and finely chop rosemary (see ingredients).
• Heat a large frying pan over high heat. Cook lean beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add garlic paste and rosemary, then cook until fragrant, 1 minute.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Reduce heat to medium, then add passata, light cooking cream, stock concentrate and the reserved pasta water. Simmer until slightly thickened, 2-3 minutes.
• Stir through cooked fusilli. Season to taste with salt and pepper.
TIP: Add a splash more pasta water if the sauce looks too thick!
• In a medium bowl, combine rocket leaves with a drizzle of olive oil and vinegar. Season to taste.
• Divide creamy lean beef bolognese between bowls.
• Dollop over basil pesto and top with rocket to serve. Enjoy!
