Beef & Mushroom Red Pesto Penne
with Parmesan
Put your best-o foot forward with this gorgeous pesto. 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
Unfortunately, this week's spaghetti and courgette were in short supply, so we've replaced them with penne and baby spinach. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
2 clove
garlic
1 unit
brown onion
1 unit
carrot
1 bunch
parsley
½ punnet
button mushrooms
1 packet
beef mince
1 packet
penne
(ContainsGluten)1 sachet
Italian herbs
1 packet
red pesto
(ContainsMilk, Tree Nuts)½ tin
crushed & sieved tomatoes
1 sachet
beef stock
1 packet
grated Parmesan cheese
(ContainsMilk)1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)
Bring a medium saucepan of lightly salted water to the boil. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the carrot (unpeeled). Roughly chop the parsley. Thinly slice the button mushrooms (see ingredients list).
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
While the beef is cooking, add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain the pasta and return to the saucepan.
TIP: Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.
Add the sliced mushrooms, onion and garlic to the frying pan with the beef. Cook, stirring, until the mushrooms and onion have softened, 4-5 minutes. Add the carrot, butter and Italian herbs and cook, stirring, until softened, 3-4 minutes.
Add the red pesto to the frying pan and stir to coat. Add the crushed & sieved tomatoes (see ingredients list), reserved pasta water and beef stock and stir to combine. Reduce the heat to medium, bring to a simmer and cook until thickened slightly, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Add the cooked penne to the pan and toss to coat. Season to taste with salt and pepper.
TIP: You can serve the sauce on top of the penne if you prefer!
Divide the beef and mushroom red pesto penne between bowls and top with the grated Parmesan cheese. Garnish with the parsley.