Hearty Ground Beef Pasta
with Labneh, Yellow Wax Beans & Kale
Cooking time
15 minutes
Servings
2/4
Calories
940 /serving
It’s pasta, it’s fastah, it’s fun and it’s filling. In 15 minutes, you’ll be deep in the comfort zone thanks to this easy-cooking recipe. A few smart moves, like using the same pot to boil squiggly cavatappi and yellow wax beans, save you time and dishes. Heaps of ground beef are browned with olive- and lemon-scented seasonings, tinged with tomato paste and greened with kale. Stir in labneh and Grana Padano to enrich the end experience.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 300g Yellow wax beans
- 100g Chopped kale
- 225g Cavatappi pasta
- 15ml Tomato paste
- 60ml Labneh
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
13 g
Sodium
440 mg
Total Carb
111 g
Sugars
15 g
Protein
51 g
Fibre
11 g
Preparation
Boil the pasta & wax beans
Bring a medium pot of salted water to a boil. Remove the stem ends of the wax beans; halve crosswise on an angle. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. In the final 3 min., add the wax beans. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the tomato paste and cook, stirring frequently, 2 to 3 min., until cooked through.
Cook the kale
To the pan of beef, add the kale. Cook, stirring frequently, 2 to 3 min., until softened; season with S&P.
Make the sauce & combine the pasta
To the pan of beef and kale, add the pasta and wax beans, the labneh, ½ the cheese and ½ the reserved cooking water; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until combined and warmed through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
