What are the main ingredients in Spiced Beef & Pappardelle?

Oil (cooking, olive or coconut), Water, Seasoning (salt & pepper)

What is the nutritional information of Spiced Beef & Pappardelle?

Calories: 84, Carbs: 132 grams, Fat: grams, Protein: 52.4 grams, Sugar: 21.9 grams, Salt: 1284 grams

How do I prepare Spiced Beef & Pappardelle?

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 shredded spinach. Remove from the heat, mix in the mustard crème, the lemon juice (to taste) and season. 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). 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!

What should be prepared from my kitchen to make Spiced Beef & Pappardelle?

Oil (cooking, olive or coconut), Water, Seasoning (salt & pepper)

Spiced Beef & Pappardelle

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!

Spiced Beef & Pappardelle

with mushrooms, bell pepper & toasted almonds

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beef
Beef Mince
Bell Pepper
Bell Peppers
Button Mushrooms
Cornflour
Fresh Dill
Lemon Juice
Mustard Creme
Onion
Onions
Pappardelle Pasta
Seasoned Stock
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Water
Seasoning (salt & pepper)

Serves 1

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 shredded spinach. Remove from the heat, mix in the mustard crème, the lemon juice (to taste) and season.
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
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

Download the Recipe

Serves 2

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 shredded spinach. Remove from the heat, mix in the mustard crème, the lemon juice (to taste) and season.
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
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

Download the Recipe

Serves 3

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 shredded spinach. Remove from the heat, mix in the mustard crème, the lemon juice (to taste) and season.
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
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

Download the Recipe

Serves 4

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 shredded spinach. Remove from the heat, mix in the mustard crème, the lemon juice (to taste) and season.
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!