The secret to this sensational pasta dish? The combination of the seasoned stock & mustard crème, which gives this dish a rich, decadent sauce that coats everything – from the al dente pappardelle pasta and browned mince, to the golden mushrooms. A dash of lemon juice, a garnish of fresh dill, and you’ve made every Italian proud today!
Vilafonté’s Spiced Beef & Pappardelle
Vilafonté’s Spiced Beef & Pappardelle
with mushrooms, bell pepper & toasted almonds
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beef
- Bell Pepper
- Bell Peppers
- Button Mushrooms
- Cornflour
- Free-Range Beef Mince
- Fresh Dill
- Lemon Juice
- Mustard Creme
- Onion
- Onions
- Pappardelle Pasta
- Seasoned Stock
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOAST
Bring a pot of salted water to a boil for the pasta. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
MUSHROOMS
Add the sliced mushrooms, the diced onions, and the diced peppers to the pan with the mince, and fry until turning golden, 5-6 minutes (shifting occasionally). Add the cornflour and the seasoned stock. Fry until fragrant, 1-2 minutes. Mix in 150ml of water. Simmer until thickening and slightly reduced, 6-8 minutes. In the final minute, mix in the rinsed spinach. Remove from the heat and mix in the mustard crème, the lemon juice (to taste), and seasoning.
PASTA
While the sauce is simmering, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY
Make a bed of the pasta, pour over the creamy mince, sprinkle over the toasted almonds, and garnish with the chopped dill. Well done, Chef!
Almonds - 10g
Free-range Beef Mince - 150g
Button Mushrooms - 65g
Onion - 1
Bell Pepper - 1
Cornflour - 5ml
Seasoned Stock - 15ml
Spinach - 20g
Mustard Crème - 45ml
Lemon Juice - 15ml
Pappardelle Pasta - 125g
Fresh Dill - 3g
TOAST
Bring a pot of salted water to a boil for the pasta. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
MUSHROOMS
Add the sliced mushrooms, the diced onions, and the diced peppers to the pan with the mince, and fry until turning golden, 5-6 minutes (shifting occasionally). Add the cornflour and the seasoned stock. Fry until fragrant, 1-2 minutes. Mix in 300ml of water. Simmer until thickening and slightly reduced, 6-8 minutes. In the final minute, mix in the rinsed spinach. Remove from the heat and mix in the mustard crème, the lemon juice (to taste), and seasoning.
PASTA
While the sauce is simmering, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY
Make a bed of the pasta, pour over the creamy mince, sprinkle over the toasted almonds, and garnish with the chopped dill. Well done, Chef!
Almonds - 20g
Free-range Beef Mince - 300g
Button Mushrooms - 125g
Onion - 1
Bell Pepper - 1
Cornflour - 10ml
Seasoned Stock - 30ml
Spinach - 40g
Mustard Crème - 90ml
Lemon Juice - 30ml
Pappardelle Pasta - 250g
Fresh Dill - 5g
TOAST
Bring a pot of salted water to a boil for the pasta. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
MUSHROOMS
Add the sliced mushrooms, the diced onions, and the diced peppers to the pan with the mince, and fry until turning golden, 6-7 minutes (shifting occasionally). Add the cornflour and the seasoned stock. Fry until fragrant, 1-2 minutes. Mix in 450ml of water. Simmer until thickening and slightly reduced, 8-10 minutes. In the final minute, mix in the rinsed spinach. Remove from the heat and mix in the mustard crème, the lemon juice (to taste), and seasoning.
PASTA
While the sauce is simmering, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY
Make a bed of the pasta, pour over the creamy mince, sprinkle over the toasted almonds, and garnish with the chopped dill. Well done, Chef!
Almonds - 30g
Free-range Beef Mince - 450g
Button Mushrooms - 190g
Onions - 2
Bell Peppers - 2
Cornflour - 15ml
Seasoned Stock - 45ml
Spinach - 60g
Mustard Crème - 140ml
Lemon Juice - 45ml
Pappardelle Pasta - 375g
Fresh Dill - 8g
TOAST
Bring a pot of salted water to a boil for the pasta. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
MUSHROOMS
Add the sliced mushrooms, the diced onions, and the diced peppers to the pan with the mince, and fry until turning golden, 6-7 minutes (shifting occasionally). Add the cornflour and the seasoned stock. Fry until fragrant, 1-2 minutes. Mix in 600ml of water. Simmer until thickening and slightly reduced, 8-10 minutes. In the final minute, mix in the rinsed spinach. Remove from the heat and mix in the mustard crème, the lemon juice (to taste), and seasoning.
PASTA
While the sauce is simmering, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY
Make a bed of the pasta, pour over the creamy mince, sprinkle over the toasted almonds, and garnish with the chopped dill. Well done, Chef!
Almonds - 40g
Free-range Beef Mince - 600g
Button Mushrooms - 250g
Onions - 2
Bell Peppers - 2
Cornflour - 20ml
Seasoned Stock - 60ml
Spinach - 80g
Mustard Crème - 180ml
Lemon Juice - 60ml
Pappardelle Pasta - 500g
Fresh Dill - 10g
Woolies Products in this dish
