Easy Creamy Beef & Mushroom Spaghetti
with Baby Spinach & Parmesan Cheese
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, creamy beef and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
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Ingredients
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
sliced mushrooms
1
zucchini
1 packet
beef mince
1 sachet
chicken-style stock powder
1 packet
thickened cream
(Contains Milk;)
1 sachet
Nan's special seasoning
1 bag
baby spinach leaves
pinch
chilli flakes
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook spaghetti in boiling water, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return spaghetti to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre
• Meanwhile, grate zucchini.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms and beef mince, breaking up mince with a spoon, until browned, 4-6 minutes. Add zucchini and cook for a further 2-3 minutes. • Reduce heat to medium, then add thickened cream, chicken-style stock powder, Nan's special seasoning and reserved pasta water and cook until bubbling, 1 minute. • Add baby spinach, the butter, a pinch of chilli flakes (if using) and the cooked spaghetti and cook until spinach is wilted, 1-2 minutes. Season to taste.
• Divide creamy beef spaghetti between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!