Smoky Lean Beef & Mushroom Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your mince with a generous pinch of salt and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

While the mince is cooking, peel and finely chop (or grate) your garlic

Add your quick cook spaghetti to a pot of boiled water with a generous pinch of salt, then bring to the boil over a high heat

Cook the spaghetti for 2-3 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

Once the mince has browned, tear your chestnut mushrooms into the pan

Cook for 2-3 min or until softened

Once softened, add the chopped garlic with most of your ground smoked paprika (save a little for garnish!) and cook for a further 1 min or until fragrant

Meanwhile, dissolve your beef stock mix and Dijon mustard in 100ml [130ml] [180ml] boiled water – this is your mustard stock

Once fragrant, add the mustard stock and your soft cheese to the pan with the drained spaghetti, 50ml [65ml] [85ml] reserved starchy pasta water and a generous pinch of salt and pepper

Give everything a good mix up and cook for a further 2 min until the pasta is well coated in sauce and the mince is cooked through (no pink meat!) – this is your smoky mince & mushroom spaghetti

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!