45g of Protein

Romesco Beef & Ditali Pasta

with Carrots & Poblano Pepper

25 MIN

2 Servings

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From the Test Kitchen

To give this comforting dish its bold, Spanish-style flavor, we’re coating beef and vegetables with a blend of traditional spices (like paprika, coriander, and more), then simmering it all in a rustic tomato and romesco sauce to serve over ditali pasta.
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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

920 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
6 oz Ditali Pasta
6 oz Carrots
1 Poblano Pepper
¼ cup Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese
3 Tbsps Romesco Sauce (Contains Almonds)
1 8-Oz Can Tomato Sauce
1 tsp Preserved Lemon Purée
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the beef & vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, sliced pepper, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and the vegetables are softened. Carefully drain off and discard any excess oil.

4 Make the sauce

To the pan, add the tomato sauce (carefully, as the liquid may splatter), romesco sauce, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the beef 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 pot of cooked pasta, add the mascarpone and lemon purée. Season with salt and pepper; stir to combine. Serve the finished pasta topped with the cooked beef, vegetables, and sauce. Garnish with the parmesan. Enjoy!