Fusion Penne with Beef Mince & Eggplant
with Parmigiano Reggiano and yoghurt sauce with fresh herbs
The word fusilli derived from the Italian word fuso, which means spindle. This is because a thin stick or spindle is used to shape this pasta.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Eggplant
½ piece
Garlic
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
5 g
Fresh flat leaf parsley
(May be present Celery)
½ sachet(s)
Middle Eastern spice mix
100 g
Seasoned beef mince
(May be present Gluten, Egg, Mustard, Celery, Soy)
90 g
Penne
(Contains Wheat May be present Mustard, Soy)
25 g
Organic full-fat yogurt
(Contains Milk)
100 g
Passata
½ piece
Onion
Not included in your delivery
½ tablespoon
Olive oil
2 teaspoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan, cook the penne for 10 - 12 minutes, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Dice the eggplant into 1cm cubes.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Heat half of the olive oil in a large frying pan over high heat.
- Add the eggplant and fry for 4 - 5 more minutes. Add the mince and fry the mince for 3 minutes, separating it as you do so.
- Add half of the Middle Eastern spices and fry for two more minutes.
- Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 - 3 minutes.
- Deglaze with the balsamic vinegar.
- Add the passata, honey and the rest of the Middle Eastern spices. Simmer for 4 - 5 minutes.
- Transfer the pasta, eggplant and mince to the sauce. Mix well to combine and season to taste with salt and pepper.
- Meanwhile, grate the Parmigiano Reggiano.
- Finely chop the parsley. In a small bowl, mix the yoghurt with the parsley. Season to taste with salt and pepper.
- Serve the pasta on deep plates and garnish with the Parmigiano Reggiano.
- Drizzle the yoghurt sauce over it.