Paprika Turkey Mince Pasta
with bell pepper and parsley
Succulent turkey mince is lightly spiced with paprika while a sprinkling of cheese and a dollop of creme fraiche ties the whole thing together for a simple and satisfying rigatoni recipe.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Onion
1 sachet(s)
Paprika
(Contains Mustard)
1 pack(s)
Passata
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Bell Pepper
1 unit(s)
Garlic
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
50 grams
Grated Cheese
(Contains Milk)
5 grams
Parsley
1 sachet(s)
Worcester Sauce
(Contains Soya)
250 grams
Turkey Mince
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Pepper
to taste
Salt
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Boil a pot of salted water for the pasta.
- When boiling, add the pasta and bring back to the boil. Cook until softened, 10-12 mins.
- Drain in a colander and return to the pot, off the heat. Drizzle with oil and toss to prevent sticking.
- Meanwhile, halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press).
- Halve and deseed the pepper. Chop into 2cm chunks.
TIP: To save time you can boil the water in your kettle.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Fry the onion until softened, 4-5 mins.
- Add the mince, garlic and paprika.
- Fry until browned, 5-6 mins. Break the mince up with a spoon as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the pepper, passata, Worcester sauce and ½ tsp sugar (per 2P). Cook for 6-8 mins.
NOTE: If you've chosen to swap to turkey, simply follow the recipe as written, replacing 'pork' with 'turkey' where necessary.
- Add the cooked pasta to the pan along with half the cheese.
- Mix well to evenly coat.
- Taste and season with salt and pepper.
- Cook until the pasta is warmed through, 2-3 mins.
- Meanwhile, roughly chop the parsley (stalks and all).
- Divide the pasta between deep plates or bowls.
- Top with a dollop of creme fraiche.
- Garnish with the parsley and remaining cheese.
