Quick Gochujang Bacon, Beef and Mushroom Rigatoni

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

a) Boil a full kettle. Pour the boiled water into a large saucepan with ½ tsp salt on high heat. b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins. c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Step 2

a) While the pasta cooks, heat a large frying pan on medium-high heat (no oil). b) Once hot, add the bacon and beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.

Step 3

a) While the beef and bacon cook, peel and grate the garlic (or use a garlic press). b) Quarter the mushrooms. c) Trim and thinly slice the spring onion.

Step 4

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle. b) Add the mushrooms to the beef and stir-fry until browned, 3-4 mins. c) Lower the pan to medium heat, then add the garlic and tomato puree. Cook for 1 min. d) Stir through the gochujang paste, creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 3 -4 mins.

Step 5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. b) Stir the butter (see pantry for amount) into the sauce until melted. c) Stir through the cooked rigatoni, then taste and season with salt and pepper if needed.

Step 6

a) Share the creamy gochujang rigatoni between your bowls. b) Sprinkle over the spring onion to finish. Enjoy!