Al dente strands of tagliatelle pasta soaks up the rich Italian flavours of a Napoletana sauce. Dotted with charred baby marrow rounds, infused with Pesto Princess Harissa Paste, and elevated with a lemony yoghurt drizzle, these all work together to make the browned beef mince shine.
Harissa Beef Chilli & Pasta
Harissa Beef Chilli & Pasta
with charred baby marrow
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Marrow
- Beef
- Beef Mince
- Lemon Juice
- Low Fat Plain Yoghurt
- Pesto Princess Harissa Paste
- Tagliatelle Pasta
- UCOOK Napoletana Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
CHARRED VEG & ZESTY YOGHURT
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. In a bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Set aside.
NAPOLETANA 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). Mix through the harissa paste and fry until fragrant, 1-2 minutes. Add the Napoletana sauce and allow to heat through, 4-5 minutes. Add the cooked pasta, the cooked baby marrow and season.
GRAB A BOWL
Bowl up the saucy harissa beef chilli and dollop over the tangy yoghurt.
Tagliatelle Pasta - 125g
Baby Marrow - 100g
Low Fat Plain Yoghurt - 40ml
Lemon Juice - 15ml
Beef Mince - 150g
Pesto Princess Harissa Paste - 20ml
UCOOK Napoletana Sauce - 1 unit
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
CHARRED VEG & ZESTY YOGHURT
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. In a bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Set aside.
NAPOLETANA 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). Mix through the harissa paste and fry until fragrant, 1-2 minutes. Add the Napoletana sauce and allow to heat through, 4-5 minutes. Add the cooked pasta, the cooked baby marrow and season.
GRAB A BOWL
Bowl up the saucy harissa beef chilli and dollop over the tangy yoghurt.
Tagliatelle Pasta - 250g
Baby Marrow - 200g
Low Fat Plain Yoghurt - 80ml
Lemon Juice - 30ml
Beef Mince - 300g
Pesto Princess Harissa Paste - 40ml
UCOOK Napoletana Sauce - 1 unit
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
CHARRED VEG & ZESTY YOGHURT
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. In a bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Set aside.
NAPOLETANA 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). Mix through the harissa paste and fry until fragrant, 1-2 minutes. Add the Napoletana sauce and allow to heat through, 5-6 minutes. Add the cooked pasta, the cooked baby marrow and season.
GRAB A BOWL
Bowl up the saucy harissa beef chilli and dollop over the tangy yoghurt.
Tagliatelle Pasta - 375g
Baby Marrow - 300g
Low Fat Plain Yoghurt - 125ml
Lemon Juice - 45ml
Beef Mince - 450g
Pesto Princess Harissa Paste - 60ml
UCOOK Napoletana Sauce - 2 units
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
CHARRED VEG & ZESTY YOGHURT
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. In a bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Set aside.
NAPOLETANA 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). Mix through the harissa paste and fry until fragrant, 1-2 minutes. Add the Napoletana sauce and allow to heat through, 5-6 minutes. Add the cooked pasta, the cooked baby marrow and season.
GRAB A BOWL
Bowl up the saucy harissa beef chilli and dollop over the tangy yoghurt.
Tagliatelle Pasta - 500g
Baby Marrow - 400g
Low Fat Plain Yoghurt - 160ml
Lemon Juice - 60ml
Beef Mince - 600g
Pesto Princess Harissa Paste - 80ml
UCOOK Napoletana Sauce - 2 units
Woolies Products in this dish
