Creamy tomato beef

Name: Creamy tomato beef
Cook time: 20 min
Yield: 4

with conchiglie pasta shells

Ready in around 20 mins

RECIPE FACT:

Conchiglie originates in Italy, where the name is derived from conchiglia, an Italian word that means seashell.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Bring a large pot of salted water to the boil.
1. TO PREPARE THE VEGETABLES AND COOK THE PASTA:

Add the conchiglie pasta shells to the pot of boiling salted water. Bring back to the boil and cook for 14 mins. Drain well into a colander and drizzle over a little olive oil to avoid sticking. Finely slice the mushroom and grate the courgette and set aside. Remove the leaves from the Italian parsley, discard the stalks and roughly chop the leaves.
2. TO COOK THE CREAMY TOMATO BEEF:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the premium beef mince and cook for 4-5 mins, using the back of a wooden spoon to break up any clumps of meat. Add the sliced mushrooms and grated courgette and cook for a further 2-3 mins. Pour in the creamy tomato sauce and bring to a simmer. Remove from the heat and stir through the baby spinach and cooked conchiglie pasta shells. Season with salt and pepper.
TO SERVE:

Divide the creamy beef conchiglie pasta shells between pasta bowls. Top with shaved Parmesan and chopped Italian parsley.