A celebration of sun-dried tomatoes on a plate! A rich, creamy sun-dried tomato pesto sauce covers al dente linguine pasta, browned beef strips & wilted spinach. This satisfying dish is finished with chopped sun-dried tomato, freshly sliced chilli & pan-roasted pumpkin seeds.
Sun-dried Tomato Pesto & Beef Pasta
Sun-dried Tomato Pesto & Beef Pasta
with a creamy bechamel sauce & toasted pumpkin seeds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Cake Flour
- Free-range Beef Rump Strips
- Fresh Chilli
- Linguine Pasta
- Low Fat Fresh Milk
- Pesto Princess Sun-dried Tomato Pesto
- Pumpkin Seeds
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Beef STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BECHAMEL
Return the pan to medium heat, wiped down if necessary, with 10g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the Beef strips, the pasta, the rinsed Spinach, and seasoning. Loosen with more pasta water if it’s too thick.
TIME TO DINE
Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Beef STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BECHAMEL
Return the pan to medium heat, wiped down if necessary, with 20g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the Beef strips, the pasta, the rinsed Spinach, and seasoning. Loosen with more pasta water if it’s too thick.
TIME TO DINE
Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Beef STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BECHAMEL
Return the pan to medium heat, wiped down if necessary, with 30g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the Beef strips, the pasta, the rinsed Spinach, and seasoning. Loosen with more pasta water if it’s too thick.
TIME TO DINE
Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Beef STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BECHAMEL
Return the pan to medium heat, wiped down if necessary, with 40g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the Beef strips, the pasta, the rinsed Spinach, and seasoning. Loosen with more pasta water if it’s too thick.
TIME TO DINE
Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Pesto & Beef Pasta?
The preparation time for Sun-dried Tomato Pesto & Beef Pasta with a creamy bechamel sauce & toasted pumpkin seeds is between 20 and 35 minutes.
What is the total time required to make Sun-dried Tomato Pesto & Beef Pasta with a creamy bechamel sauce & toasted pumpkin seeds?
The total time required to make Sun-dried Tomato Pesto & Beef Pasta with a creamy bechamel sauce & toasted pumpkin seeds is between 30 and 45 minutes.
How many servings does Sun-dried Tomato Pesto & Beef Pasta provide?
4 servings
What are the main ingredients in Sun-dried Tomato Pesto & Beef Pasta?
Beef, Cake Flour, Free-range Beef Rump Strips, Fresh Chilli, Linguine Pasta, Low Fat Fresh Milk, Pesto Princess Sun-dried Tomato Pesto, Pumpkin Seeds, Spinach, Sun-Dried Tomatoes
What is the nutritional information of Sun-dried Tomato Pesto & Beef Pasta?
Calories: 924, Carbs: 111 grams, Fat: grams, Protein: 55.5 grams, Sugar: 7.9 grams, Salt: 183 grams
How do I prepare Sun-dried Tomato Pesto & Beef Pasta?
LINGUINE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil. SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BEEF STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. BECHAMEL: Return the pan to medium heat, wiped down if necessary, with 20g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the beef strips, the pasta, the rinsed spinach, and seasoning. Loosen with more pasta water if it’s too thick. TIME TO DINE: Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
What should be prepared from my kitchen to make Sun-dried Tomato Pesto & Beef Pasta?
Beef, Cake Flour, Free-range Beef Rump Strips, Fresh Chilli, Linguine Pasta, Low Fat Fresh Milk, Pesto Princess Sun-dried Tomato Pesto, Pumpkin Seeds, Spinach, Sun-Dried Tomatoes
How many calories does Sun-dried Tomato Pesto & Beef Pasta have?
924 calories
How much fat content does Sun-dried Tomato Pesto & Beef Pasta have?
grams
Woolies Products in this dish
