Quick Beef & Mushroom Fettuccine
with Garlic Pangrattato & Apple Salad
- Wheat
- Gluten
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
250 g
Beef Mince
1 packet
Linguine
1 packet
Button Mushrooms
1 tin
Crushed & Sieved Tomatoes
1 packet
Tomato Paste
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
1
apple
Nutrition
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook linguine in boiling water until ‘al dente’, 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain, then return linguine to pan. • Meanwhile, finely chop garlic. Thinly slice button mushrooms. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
• Return frying pan to a high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 3-4 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to low, then add tomato paste (see ingredients), garlic & herb seasoning, and remaining garlic and cook until fragrant, 1 minute. Add beef-style stock powder, tomato sugo and reserved pasta water and simmer until slightly reduced, 1-2 minutes. Season.
If you've added grated Parmesan cheese to your meal, sprinkle over the pasta as garnish.
