Pasta with Fusion Ragù Bianco
with mince, ras el hanout, orange & spinach- Gluten
- Tarwe
- Cashewnoten
- Noten
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- Selderij
- Gluten
'Ragù' and 'ragout' may sound similar, but they differ in origin and style! Ragù is an Italian meat sauce, often served with pasta, like this ragù bianco. Ragout, on the other hand, is a French slow-cooked stew, usually enjoyed on its own.
Ingredients
90 g
Orecchiette
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ sachet(s)
Ras el hanout
50 g
Spinach
½ piece
Onion
½ piece
Bell pepper
½ piece
Orange
½ piece
Roma tomato
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
½ piece
Garlic
100 g
Beef-pork mince with Italian herbs
(May be present: Ei, Mosterd, Soja, Selderij, Gluten)
50 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the pasta for 11 - 13 minutes, covered, then reserve 25ml pasta water per person before draining and setting aside.
- Chop the onion and crush or mince the garlic.
- Dice the bell pepper and tomato. Zest and juice the orange.
- Heat the olive oil in a deep frying pan over medium-high heat.
- Fry the mince for 3 minutes, separating it as you do so. Add the ras el hanout and fry for 1 more minute.
- Add the garlic, onion, bell pepper and tomato and fry for 4 - 5 more minutes.
- Tear the spinach directly into the pan and mix well to combine.
- Add the pasta water and the orange juice, then allow to cook gently for 2 minutes. Season to taste with salt and pepper.
Meanwhile, heat a clean frying pan over high heat.Toast the cashews until golden-brown, then remove from the pan and set aside.- Add the cream cheese, pasta and 1 tsp orange zest per person. Mix well to combine (see Tip).
Tip: if it seems too watery, turn up the heat and allow to reduce as needed.
- Serve the pasta on deep plates and garnish with the cashews.
