20 Minute Tuscan Pasta

Creamy Tuscan Pasta In 20 Minutes. Its flavour is well developed from simple ingredients and can easily be modified to suit your needs.

Here’s the recipe

Ingredients - 

1 1/2 Tbsp (30ml) - Extra Virgin Olive Oil or Sun Dried Tomato Oil (this is from the sun-dried tomatoes)
500g (1.1lbs)- Beef Mince (10% Fat)
1 - Brown (Yellow) Onion, Diced 
4 - Garlic Cloves 
70g (2.4oz) - Sun Dried Tomatoes, Stripped or Chopped 
2 1/2 Tbsp - Concentrated Tomato Paste 
2 1/2 tsp - Dried Italian Herbs 
1 1/2 tsp (4g) - Sweet Paprika 
250ml (1 Cup) - Chicken Stock 
3/4 Cup - Thickened Cream (Heavy Cream)
350g (12.3oz) - Penne or Pasta of Choice 
180g (6.3oz) - Baby Spinach 
Salt & Pepper to Taste 
Basil to Serve 
Parmesan Cheese to Serve 

Method - 

1. Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions. Drain and reserve 1 cup of pasta water. 

2. Place a large pan or pot over medium-high heat. Add extra virgin olive oil or sun-dried tomato oil and beef. Let the meat sear for 2 minutes before breaking it up, and cook it for four more minutes or until browned. Season to taste 

3. Add onion and cook for 3 minutes, mixing well. Add garlic, sun-dried tomatoes, tomato paste, dried Italian herbs and sweet paprika. Mix well and cook for 2 minutes. 

4. Deglaze the pan with chicken stock and cook for 3-4 minutes or until reduced by half. Add the thickened cream, bring it back to a boil, reduce the heat to low, and simmer for 5 minutes. 

5. Add the baby spinach and drained pasta and mix well, cooking for 2 minutes or until the spinach has wilted and the pasta is coated in the sauce. Check to season and remove from the heat. Serve in bowls and garnish with basil, parmesan cheese and cracked black pepper. Dig in. 

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