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Sweet & Spicy South American Beef Ragu with Penne
You've never had pasta and ragu quite like this. Sizzle grass-fed British beef mince with garlic, shallots and hot honey. Toss in some crunchy peppers, tenderstem broccoli and fibre-rich brown rice penne. Lashings of lime to bring the zing. Vibrant green chimichurri to dollop over the lot, for a fantastic flavour fusion.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 1 tbsp chimichurri (use half) (Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
- 1 pepper (use half)
- 150g beef mince (british beef mince (10% fat))
- 1 shallot (use half)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 tbsp cashew butter (use a quarter) (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 25g hot honey (use half) (Honey, Chili Extract)
- 120g brown rice penne (use half) (Eggs)
- 180g Tenderstem broccoli (use half)
- 3 garlic clove
Nutritional Information
Calories: 714
Protein: 44g
Carbs: 68g
Fat: 30g
Ingredients
- 1 handful of fresh coriander
- 120g brown rice penne (Eggs)
- 3 garlic clove
- 1 shallot
- 180g Tenderstem broccoli
- 1 pepper
- 25g hot honey (Honey, Chili Extract)
- 1 tbsp chimichurri (Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
- 2 tbsp cashew butter (use half) (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 unwaxed lime
- 300g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 686
Protein: 45g
Carbs: 67g
Fat: 27g
Sweet & Spicy South American Beef Ragu with Penne
You've never had pasta and ragu quite like this. Sizzle grass-fed British beef mince with garlic, shallots and hot honey. Toss in some crunchy peppers, tenderstem broccoli and fibre-rich brown rice penne. Lashings of lime to bring the zing. Vibrant green chimichurri to dollop over the lot, for a fantastic flavour fusion.
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Cooking Instructions
- Boil a kettle. Roughly chop the shallot. Cut the pepper into 2-3cm pieces. Finely chop or crush the garlic. Heat a large frying pan with 1/2 tsp oil on medium-high heat. Cook the pepper and shallot for 3-4 mins, until softened, then add the garlic and cook for another minute.
- Meanwhile, trim the broccoli and cut into 4cm lengths. Heat a large saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked. Add the broccoli in the final 3 mins of cooking and drain together.
- Add the mince to the frying pan along with the honey and cook for another 3-4 mins, until it begins to caramelise. Meanwhile, dissolve the stock cube and half the cashew butter in a jug with 150ml boiling water (75ml for 1 person). Roughly chop the coriander.
- Add the stock to the beef mince and boil for 3-4 mins, until the sauce thickens, then stir in the cooked pasta and broccoli, chimichurri, lime juice (to taste) and coriander. Serve in bowls with remaining lime wedges.
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