As a nice complimentary ingredient that goes well with this dish - don't choose any mushrooms that carry very strong taste as they can cover other tastes. Especially we don't want the nutritional yeast to be overshadowed as it is the hero of the dish. Such powerful mushrooms can be porcinis / ceps or other wild forest mushrooms and truffles of course too. Even though I cherish truffles, they don't belong in this humble dish.
- 33 grams nutritional yeast
- 2 cloves garlic (finely chopped)
- 400 grams mushrooms (sliced)
- 400 grams minced beef
- mascarpone cheese
- 75 grams Parmesan cheese (grated)
- 240 grams spaghetti (dry, not fresh)
- 1 teaspoon salt for the sauce
- 1 teaspoon sea salt for the pasta water
- 1 pinch of cayenne pepper
- 400 grams tinned tomatoes (chopped or crushed)
- ground black pepper for seasoning
- extra virgin olive oil for serving
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
CREAMY MINCED BEEF SPAGHETTI SAUCE WITH NUTRITIONAL YEAST is a community recipe submitted by helenalaura and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Crush the garlic gloves with your knife flat side, pushing them against your cutting board and then you can remove the shells easily.
- Wash and slice your mushrooms.
- Put a skillet on high heat first and then turn it a bit down, when you add the minced beef. Start stirring. If the meet cools the skillet down too much, then add some heat. Don't burn the meat, just brown it.
- Add garlic and fry it very lightly together with the meat - don't overcook either of them.
- Add the hero of this dish to your skillet: the nutritional yeast, followed by a teaspoon of salt and pinch of cayenne (can add more of both if you crave for very savory or spicy meal) . Lower the heat towards minimum for a while.
- Heat another skillet to maximum and add your mushrooms. I highly recommend not to use any oil or fat as dry-fried (that way the're almost like grilled) mushrooms maintain some amazing flavour and smokiness and they're able to loose all their humidity that way - which is actually, what we're looking for here. If you have a nice non-stick pan and you move them around regularly, there's no need to worry about burning them. Even if some of the slices do burn a bit, that's exactly how I personally like it. Worth trying at least.
- Meanwhile boil some water (in a large pot), add at least 1 tsp of salt, add in pasta and cook according to the product instruction until al dente, usually no more than 10 min max.
- Blend your tinned tomatoes and pour them onto your meat.
- Add Mascarpone and start stirring until everything is smooth.
- Grate the cheese, separate some rosemary leaves from the stalks and drain the pasta.
- Plate everything onto each other in layers or separate into different sections. I prefer the layers for this dish.