This saucy creation uses a sour cream and Dijon mustard-based sauce to coat spaghetti, with chunks of tender beef mince and flavoursome Parmesan. Add greens that gently wilt when tossed with the pasta, and you’ve got a new recipe that's sure to please everyone.
Always refer to the product label for the most accurate ingredient and allergen information.
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
grated Parmesan cheese(ContainsMilk)
spaghetti pasta(ContainsGlutenMay be presentSoy, Egg)
garlic & herb seasoning
chicken-style stock powder
baby spinach leaves
Bring a large saucepan of salted water to the boil. Finely chop the parsley leaves. Thinly slice the courgette into rounds. Finely chop the brown onion. Finely chop the garlic.
In a large frying pan, melt the butter over a medium-high heat. Add the flaked almonds and panko breadcrumbs (see ingredients) and cook, stirring, until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small bowl, allow to cool, then stir through the parsley and grated Parmesan cheese. Season to taste and set aside.
Cook the spaghetti in the boiling water until ‘al dente’, 9 minutes. Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people), then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking.
While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the courgette, tossing, until golden, 3-5 minutes. Transfer to a plate. Return the frying pan to a high heat with a drizzle of olive oil. Cook the onion and beef mince, breaking it up with a spoon, until browned, 4-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute.
Reduce the heat to medium, then return the courgette to the frying pan. Add the garlic & herb seasoning, Dijon mustard, chicken-style stock powder and reserved pasta water. Simmer until thickened slightly, 2-3 minutes. Remove from the heat, then stir in the sour cream, baby spinach leaves and cooked spaghetti. Season to taste.
Divide the creamy beef and courgette spaghetti between bowls. Top with the almond and parsley pangrattato.