Easy Beef & Courgette Pasta
with Cheddar Cheese & Balsamic-Apple Salad
- Milk
- Gluten
- Soy
- May contain traces of allergens
You can add just about anything to a pasta, but sometimes simple and tasty is the way to go. We recommend cooking up a homey combination of beef cooked in a creamy sauce with hints of earthen flavours from the courgette. Sprinkle some Parmesan cheese and there you have it, a pasta that’s so simple you can cook it whenever you want! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 packet
beef mince
½ bottle
cream
(Contains: Milk; )
1 packet
Mushroom Powder
1 bag
salad leaves
1
apple
1 packet
linguine
(Contains: Gluten; May be present: Soy)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook linguine, uncovered, over high heat until 'al dente', 9 minutes. Drain, then return pasta to the pan.
• Thinly slice courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince and courgette, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium-high, then add mushroom powder, cream (see ingredients) and a splash of water. Season with salt and pepper, then cook, stirring, until slightly reduced, 2-3 minutes. • Add cooked linguine and stir to combine. Remove from heat. • Meanwhile, thinly slice apple. In a medium bowl, combine salad leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide creamy pork and carrot linguine between plates. Sprinkle with grated Parmesan cheese. • Serve with balsamic-apple salad. Enjoy!
