Beef Mince & Pesto Pasta
with Flaked Almonds & Garden Salad
Here's the perfect dish for messy Monday: our beef works a treat with the basil pesto-laced red sauce. Al dente spaghetti brings the two components together, and makes sure that none of the delicious sauce goes to waste.
We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 sachet
Garlic & Herb Seasoning
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Parsley
250 g
Beef Mince
1 packet
Mixed Salad Leaves
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Eggs.)
1
Apple
1 packet
Passata
Not included in your delivery
½ tbs
brown sugar
20 g
plant-based butter
1 drizzle
vinegar (balsamic or white wine) (pantry)
1 drizzle
olive oil
Utensils
Cooking Steps
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fettuccine, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Thinly slice apple (see ingredients) into wedges. • Roughly chop snacking tomatoes. • Finely chop garlic.
• 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. • Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute.
• Add passata, the brown sugar, the plant-based butter and reserved pasta water. Cook until slightly thickened, 2-3 minutes. • Add plant-based basil pesto and cooked spaghetti. Toss to coat. Season to taste. Remove pan from heat.
• In a medium bowl combine apple, snacking tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide beef mince and pesto pasta between plates. Top with flaked almonds and tear over parsley. • Serve with garden salad. Enjoy!
