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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Vilafonté’s Spiced Beef & Pappardelle?
The preparation time for Vilafonté’s Spiced Beef & Pappardelle with mushrooms, bell pepper & toasted almonds is between 30 and 45 minutes.
What is the total time required to make Vilafonté’s Spiced Beef & Pappardelle with mushrooms, bell pepper & toasted almonds?
The total time required to make Vilafonté’s Spiced Beef & Pappardelle with mushrooms, bell pepper & toasted almonds is between 40 and 55 minutes.
How many servings does Vilafonté’s Spiced Beef & Pappardelle provide?
4 servings
What are the main ingredients in Vilafonté’s Spiced Beef & Pappardelle?
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
What is the nutritional information of Vilafonté’s Spiced Beef & Pappardelle?
Calories: 847, Carbs: 119 grams, Fat: grams, Protein: 50.8 grams, Sugar: 15.4 grams, Salt: 944 grams
How do I prepare Vilafonté’s 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 rinsed spinach. Remove from the heat and mix in the mustard crème, the lemon juice (to taste), and seasoning. 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 Vilafonté’s Spiced Beef & Pappardelle?
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
How many calories does Vilafonté’s Spiced Beef & Pappardelle have?
847 calories
How much fat content does Vilafonté’s Spiced Beef & Pappardelle have?
grams
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