Beef Fajita Pasta by @veryhungrygreek
3 servings
🥩
380 g
Beef mince
🧂
23 ml
Fajita seasoning
🫑
2
Sweet peppers
🍝
150 g
Penne pasta
🥛
55 ml
Single cream
🧀
60 g
Mature cheddar
🍗
1 pot
Chicken stock pot
Grate
mature cheddar cheese
Finely grate the mature cheddar cheese and set it aside for the sauce and garnish.
Slice
sweet peppers
Slice the sweet peppers into thin strips.
Boil
salt
Bring a large saucepan of salted water to a boil over high heat.
Add
dry penne pasta
Add the dry penne pasta and cook until al dente, following the packet timing.
Drain
- dry penne pasta
Reserve 60 ml (4 tbsp) of pasta water, then drain the cooked pasta in a colander.
Spray
cooking oil spray
Spray a large frying pan with cooking oil spray and heat it over medium-high heat.
- Add
- sweet peppers
Add the sliced sweet peppers and fry until tender, about 4 to 5 minutes.
- Add
5% fat beef mince
Add the 380 g beef mince to the pan and break it up with a wooden spoon.
Stir- fajita seasoning
- 5% fat beef mince
Stir in 1 1/2 tablespoons of fajita seasoning and brown the beef for 3 to 4 minutes.
- Add
chicken stock pot- Beef mince
Add the chicken stock pot and 60 ml reserved pasta water to the beef mixture.
Pour
single cream
Pour in the 55 ml single cream and cook over high heat until the sauce starts to bubble.
- Stir
- mature cheddar cheese
Stir the grated mature cheddar cheese into the bubbling sauce until melted and smooth.
- Add
- dry penne pasta
- Beef mince
Add the drained penne pasta and toss until every piece is coated in the creamy beef sauce.
Divide
- mature cheddar cheese
fresh parsley- Penne pasta
Divide the pasta between 3 servings and top with the remaining cheddar and optional fresh parsley.
Beef Fajita Pasta by @veryhungrygreek
3 servings
🥩
380 g
Beef mince
🧂
23 ml
Fajita seasoning
🫑
2
Sweet peppers
🍝
150 g
Penne pasta
🥛
55 ml
Single cream
🧀
60 g
Mature cheddar
🍗
1 pot
Chicken stock pot
Preparation Steps
Step 1/14
Finely grate the mature cheddar cheese and set it aside for the sauce and garnish.
Step 2/14
Slice the sweet peppers into thin strips.
Step 3/14
Bring a large saucepan of salted water to a boil over high heat.
Step 4/14
Add the dry penne pasta and cook until al dente, following the packet timing.
Step 5/14
Reserve 60 ml (4 tbsp) of pasta water, then drain the cooked pasta in a colander.
Step 6/14
Spray a large frying pan with cooking oil spray and heat it over medium-high heat.
Step 7/14
Add the sliced sweet peppers and fry until tender, about 4 to 5 minutes.
Step 8/14
Add the 380 g beef mince to the pan and break it up with a wooden spoon.
Step 9/14
Stir in 1 1/2 tablespoons of fajita seasoning and brown the beef for 3 to 4 minutes.
Step 10/14
Add the chicken stock pot and 60 ml reserved pasta water to the beef mixture.
Step 11/14
Pour in the 55 ml single cream and cook over high heat until the sauce starts to bubble.
Step 12/14
Stir the grated mature cheddar cheese into the bubbling sauce until melted and smooth.
Step 13/14
Add the drained penne pasta and toss until every piece is coated in the creamy beef sauce.
Step 14/14
Divide the pasta between 3 servings and top with the remaining cheddar and optional fresh parsley.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
477 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
20 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
14 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@veryhungrygreek
Origin
Cuisine
British, Mexican
Geographic
United Kingdom, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos