Harissa Beef Chilli & Pasta

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

with charred baby marrow

4.5

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Harissa Beef Chilli & Pasta
  1. 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.

  2. 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.

  3. 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.

  4. GRAB A BOWL

    Bowl up the saucy harissa Beef chilli and dollop over the tangy yoghurt.

  1. 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.

  2. 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.

  3. 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.

  4. GRAB A BOWL

    Bowl up the saucy harissa Beef chilli and dollop over the tangy yoghurt.

  1. 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.

  2. 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.

  3. 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.

  4. GRAB A BOWL

    Bowl up the saucy harissa Beef chilli and dollop over the tangy yoghurt.

  1. 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.

  2. 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.

  3. 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.

  4. GRAB A BOWL

    Bowl up the saucy harissa Beef chilli and dollop over the tangy yoghurt.

Frequently Asked Questions

What is the preparation time for Harissa Beef Chilli & Pasta?

The preparation time for Harissa Beef Chilli & Pasta with charred baby marrow is between 15 and 20 minutes.

What is the total time required to make Harissa Beef Chilli & Pasta with charred baby marrow?

The total time required to make Harissa Beef Chilli & Pasta with charred baby marrow is between 20 and 25 minutes.

How many servings does Harissa Beef Chilli & Pasta provide?

4 servings

What are the main ingredients in Harissa Beef Chilli & Pasta?

Baby Marrow, Beef, Beef Mince, Lemon Juice, Low Fat Plain Yoghurt, Pesto Princess Harissa Paste, Tagliatelle Pasta, UCOOK Napoletana Sauce

What is the nutritional information of Harissa Beef Chilli & Pasta?

Calories: 917, Carbs: 96 grams, Fat: grams, Protein: 48.8 grams, Sugar: 21.2 grams, Salt: 1261 grams

How do I prepare Harissa Beef Chilli & Pasta?

GRAB A BOWL: Bowl up the saucy harissa beef chilli and dollop over the tangy yoghurt. 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. 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. 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.

What should be prepared from my kitchen to make Harissa Beef Chilli & Pasta?

Baby Marrow, Beef, Beef Mince, Lemon Juice, Low Fat Plain Yoghurt, Pesto Princess Harissa Paste, Tagliatelle Pasta, UCOOK Napoletana Sauce

How many calories does Harissa Beef Chilli & Pasta have?

917 calories

How much fat content does Harissa Beef Chilli & Pasta have?

grams

Woolies Products in this dish

Photo of Baby Marrows 350 g

Baby Marrows 350 G

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