Fast Pasta with a Mexican-Inspired Twist
with pork, cheese & sour cream
The Mexican-style spice mix in this dish includes dried chili, jalapeño and smoked paprika. These spices will definitely give this pasta dish a nice kick!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
½ sachet(s)
Mexican-style spices
½ piece
Onion
½ piece
Garlic
½ piece
Courgette
90 g
Penne
(Contains Wheat May be present Mustard, Soy)
100 g
Passata
25 g
Grated Gouda
(Contains Milk)
25 g
Organic sour cream
(Contains Milk)
½ piece
Bell pepper
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the mince with the Mexican spices* for 4 - 5 minutes, then remove from the pan and set aside. Keep the cooking juices in the pan to use later.
- Chop the onion and crush or mince the garlic. Dice the courgette and bell pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Boil the pasta for 10 - 12 minutes until done, then drain and set aside.
- Reheat the frying pan and fry the garlic and onion for 1 - 2 minutes over medium-high heat.
- Add the courgette and the bell pepper and fry for 4 more minutes, then stir in the passata.
- Cover with the lid and allow to reduce for 2 - 4 minutes.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- Add the pasta to the sauce, along with the mince and half of the grated cheese.
- Mix well to combine and season to taste with salt and pepper, then cook for 2 - 3 more minutes.
- Serve the pasta on plates and top with a dollop of sour cream.
- Garnish with the rest of the cheese.