SuperQuick Beef and Sun-Dried Tomato Pesto Spaghetti
with Spinach and Fried Caper-Panko Topping
Ingredients: Ground beef • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Garlic • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
170 g
Spaghetti
(Contains: Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
30 g
Capers
(Contains: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, May contain traces of allergens)
56 g
Baby Spinach
4 g
Chili Flakes
(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)
2 unit(s)
Garlic, cloves
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Rough chop spinach.
- Peel, then grate or mince garlic.
- Meanwhile, line a plate with paper towels.
- Heat a large non-stick pan over medium-high.
- Drain and rinse capers, then pat dry with paper towels.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) butter and capers.
- Fry for 1-2 min, stirring often, until crispy. Add panko and 1/8 tsp (1/4 tsp) chili flakes and continue cooking for 1-2 min, until golden. (TIP: Like things spicy? Add more chili flakes!)
- Transfer to a bowl. Set aside.
- To the same dry pan, add beef.
- Cook for 1-2 min, breaking up beef into smaller pieces. Add garlic and continue cooking for 2 -3 min, until no pink remains.**
- Season with salt and pepper, then remove from heat.
- To the pan, add pesto, tomato sauce base, 1 tbsp (2 tbsp) butter, reserved pasta water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- Transfer sauce to the pot with spaghetti. Add spinach. Stir for 1 min, until spinach is wilted.
- Divide pasta between bowls.
- Top with fried caper-panko mixture.
- Sprinkle remaining chili flakes over top, if you like.
If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the turkey.**
