If you’re mad for mushrooms, a fan of fungi or crazy for creminis, this pasta will treat you right! They’re the flavour backbone of this recipe, along with a rich beef stock for those deep, earthy flavours that you know and love. We’ve added al dente fusilli, a lemony garlic-cream sauce, tomatoes and a sprinkling of Parmesan. Get ready for this umami bomb to hit your dinner table.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
113 g
Mushrooms
170 g
Fusilli
(Contains Wheat)
1 tbsp
Italian Seasoning
6 tbsp
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
1 unit
Beef Broth Concentrate
1 tsp
Garlic Salt
56 g
Baby Spinach
1 unit
Lemon
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water boils, halve tomatoes. Thinly slice mushrooms. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Transfer mushrooms to a plate and set aside.
While mushrooms cook, add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
Heat the same large non-stick pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, garlic salt and Italian Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Remove the pan from heat. Carefully drain and discard excess fat. Add sour cream, broth concentrate, mushrooms, 1/2 tbsp lemon juice, 1/4 tsp lemon zest (dbl both for 4 ppl) and tomatoes to the pan. Return the pan to medium-low. Cook, stirring often, until sauce thickens slightly, 1-2 min.
When fusilli is tender, reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return to same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl), the reserved pasta water and spinach. Stir until butter melts and spinach is wilted, 1 min.
Divide pasta between bowls. Top with beef and creamy sauce mixture. Sprinkle Parmesan over top. Squeeze over a lemon wedge, if desired.