Creamy Beef Spaghetti with Harissa

Name: Creamy Beef Spaghetti with Harissa with spinach, Romano pepper & fresh parsley
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: 180 g Wholewheat spaghetti; 200 g Beef mince with kofta seasoning; 1 piece Garlic; 1 piece Romano pepper; 100 g Spinach; 50 g Cream cheese; 60 g Harissa; ½ piece Red chili pepper; 5 g Fresh flat leaf parsley; 1 pack Diced tomatoes with garlic & onion; 1 tablespoon [Plant-based] butter; 1 piece Low sodium vegetable stock cube; to taste Salt and pepper

with spinach, Romano pepper & fresh parsley

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Romano peppers have a particularly sweet flavour. They also have a slightly thinner skin compared to the regular bell pepper, so you'll barely be able to notice it when eating this dish.

Tags:

Family

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Wholewheat spaghetti

(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)

100 g

Beef mince with kofta seasoning

(May be present: Ei, Mosterd, Soja, Selderij, Gluten)

½ piece

Garlic

½ piece

Romano pepper

50 g

Spinach

25 g

Cream cheese

(Contains: Melk (inclusief lactose))

30 g

Harissa

¼ piece

Red chili pepper

2.5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ pack

Diced tomatoes with garlic & onion

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3154 kJ

Calories754 kcal

Fat28.1 g

Saturated Fat14.4 g

Carbohydrate80 g

Sugar19.7 g

Dietary Fiber15.5 g

Protein37.5 g

Salt3.8 g

Calcium52.5 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Cook the spaghetti for 10 - 12 minutes, then reserve some of the pasta water before draining and setting aside.
Meanwhile, cut the Romano pepper into strips and crush or mince the garlic.
Deseed and finely chop the red chili pepper*.

*Take care, this ingredient is spicy! Use as preferred.

Melt a knob of butter in a deep frying pan over high heat and fry the Romano pepper, garlic and chili pepper for 1 - 2 minutes.
Add the mince and fry for 2 - 3 minutes.

Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.

Add the diced tomatoes and fry for 2 - 3 more minutes.
Meanwhile, finely chop the parsley.
Reduce the heat and tear the spinach directly into the pan, in batches if necessary. Mix well so as to allow to wilt and reduce.

Stir in the cream cheese, then taste and season with salt and pepper as needed.
Add the spaghetti and mix well to combine, adding a splash of pasta water as necessary if the sauce is too dry.
Serve the spaghetti on deep plates. Drizzle with the harissa and garnish with the parsley.