Beef & Tomato Sugo Fettuccine
with Cucumber Salad
- Sulphites
- Eggs
- Wheat
- Gluten
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
- Pine nut
- Walnut
- Tree nuts
Ingredients
1 sachet
Garlic & Herb Seasoning
250 g
Beef Mince
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Fresh Fettuccine
(Contains: Eggs, Wheat, Gluten; May be present: Cashew, Pine nut, Walnut)
1 packet
Garlic Paste
(May be present: Fish, Soy, Sesame, Gluten, Milk, Eggs, Tree nuts)
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1
Cucumber
1 sachet
Chilli Flakes
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle • Heat olive oil in a frying pan over high heat • Cook beef, breaking up with a spoon, until browned, 4 mins • Add seasoning, stock, garlic paste, tomato sugo and a splash of water. Stir through until heated. Season
• Pour boiling water into a saucepan • Cook fettuccine in boiling water, over high heat, until ‘al dente’, 3 mins • Drain fettuccine, then transfer to the sauce. Stir through to coat
• Slice the cucumber • In a bowl, combine cucumber, mixed salad leaves and dressing. Season • Divide fettuccine and beef-tomato sugo between bowls. • Sprinkle with Parmesan and a pinch of chilli flakes (if using) • Serve with cucumber salad
