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Beef & Mushroom Mafalda Pasta
with Currants & Quatre Épices
30 MIN
+$3.99/serving
2 Servings
From the Test Kitchen
This unique dish highlights quatre épices—a warming blend of nutmeg, ginger, white pepper, and cloves—which lends deep, bold flavor to the beef, onion, and mushrooms we’re tossing into ruffle-edged mafalda pasta. It’s all finished in the pan with a touch of tangy crème fraîche, plus some of the starchy cooking water to help each bite of pasta absorb all of the delicious flavors.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories860 Cals (est.)
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fresh
ingredients
Title
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12 oz Pasture-Raised Ground Lamb
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6 oz Mafalda Pasta
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2 cloves Garlic
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1 Yellow Onion
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2 Tbsps Tomato Paste
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½ oz Pickled Peppadew Peppers
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2 Tbsps Dried Currants
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1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
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1 tsp Whole Dried Oregano
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Crème Fraîche
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4 oz Mushrooms
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Roughly chop the peppers.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.
3
Cook the lamb & vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the lamb, sliced mushrooms, quatre épices, oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil.
4
Make the sauce
To the pan, add the tomato paste, currants, and chopped peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the meat is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Roughly chop the peppers.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.
3
Cook the lamb & vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the lamb, sliced mushrooms, quatre épices, oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil.
4
Make the sauce
To the pan, add the tomato paste, currants, and chopped peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the meat is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!
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