North Indian-Style 'Masala Pasta' with Beef & Coriander
in fragrant creamy sauce with Romano beans
Masala pasta is a versatile, quick-to-make Indo-Italian fusion dish in which Italian pasta is combined with Indian "masala" (spices), including various vegetables and a tomato base.
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
100 g
Beef mince with East Asian spices
(May be present: Gluten, Ei, Mosterd, Selderij, Soja)
100 g
Pre-cut Romano beans
½ piece
Onion
½ pack
Chopped tomatoes
90 g
Penne
(Contains: Gluten, Tarwe May be present: Mosterd, Soja)
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Garlic
5 g
Ginger paste
⅓ sachet(s)
Garam Masala
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
½ teaspoon
Sugar
1 teaspoon
Balsamic vinegar
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 5 minutes.
- Add the Romano beans and boil for 5 - 6 minutes. Reserve some of the pasta water, then drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic, the garam masala* and the ginger paste for 2 minutes.
- Add the mince and fry for 3 more minutes.
- Deglaze with the balsamic vinegar, then add the sugar and the chopped tomatoes.
- Bring to a boil, then allow to simmer over medium heat until later use.
*Take care, this ingredient is spicy! Use as preferred.
- Finely chop the coriander.
- Transfer the pasta and Romano beans to the sauce, along with the mascarpone and half of the coriander.
- Mix well to combine, adding a splash of pasta water as necessary if it seems too thick.
- Season to taste with salt and pepper, then cook for 1 more minute.
- Serve the pasta on deep plates.
- Garnish with the rest of the coriander.
