Mushroom & Beef with Pesto Pasta
400 g spiral pasta
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
500 g beef mince
300 g punnet white mushrooms, quartered
½ cup cup chicken stock
¼ cup cup thickened cooking cream
½ cup fresh pesto
100 g spinach leaves
Grated Parmesan cheese to serve
Chilli flakes to serve
How to make it
1
Heat a large saucepan of water and bring to the boil over high heat. Once boiling, add pasta and cook as packet directs.
2
Heat olive oil in a deep saucepan over high heat, add onions, and garlic and cook for 2 minutes till translucent. Add in beef mince and break up lumps with the back of a spoon. Once browned add in mushrooms and cook for 5 minutes, till soft and golden.
3
Stir in chicken stock and cream, cook over medium heat for 5 minutes.
4
Stir in pesto and spinach leaves, drained cooked pasta – top with parmesan cheese and serve with chilli flakes.
Ingredients
400 g spiral pasta
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
500 g beef mince
300 g punnet white mushrooms, quartered
½ cup cup chicken stock
¼ cup cup thickened cooking cream
½ cup fresh pesto
100 g spinach leaves
Grated Parmesan cheese to serve
Chilli flakes to serve
