Beef & Mushroom Mafalda Pasta with Currants & Quatre Épices
Fast & Easy

Beef & Mushroom Mafalda Pasta

with Currants & Quatre Épices

30 MIN
+$3.99/serving 2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Lamb
    includes 12 oz No Added Hormones, Pasture-Raised Ground Lamb
    • with Ground Lamb

    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.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Beef & Mushroom Mafalda Pasta with Currants & Quatre Épices
    Title
    • 12 oz Pasture-Raised Ground Lamb
    • 6 oz Mafalda Pasta
    • 2 cloves Garlic
    • 1 Yellow Onion
    • 2 Tbsps Tomato Paste
    • ½ oz Pickled Peppadew Peppers
    • 2 Tbsps Dried Currants
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
    • 1 tsp Whole Dried Oregano
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Crème Fraîche
    • 4 oz Mushrooms
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Cook the pasta
    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.

    Cook the lamb & vegetables
    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.

    Make the sauce
    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.

    Finish the pasta & serve your dish
    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! 

    Tips from Home Chefs

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    Beef & Mushroom Mafalda Pasta

    Prepare the ingredients
    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.

    Cook the pasta
    Cook the lamb & vegetables
    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.

    Make the sauce
    Finish the pasta & serve your dish
    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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