CREAMY BEEF & MUSHROOM PASTA WITH BAKED KALE CHIPS

PREP TIME 15 MINS | COOK TIME 15 MINS | SERVES 6

INGREDIENTS

500g rigatoni pasta

600g beef fillet steak, sliced thinly into strips 4 tbsp plain flour

2 tbsp extra virgin olive oil

20g butter

150g onion, thinly sliced

2 cloves garlic, crushed

375g button mushrooms, quartered 580ml beef stock

240g light sour cream

4 tbsp finely chopped fresh flat-leaf parsley 20g finely grated parmesan

BAKED KALE CHIPS

200g green kale, washed, dried 1 clove garlic, crushed

2 tbsp olive oil

METHOD

Make kale chips. Preheat oven to 220°C. Line two large oven trays with baking paper. Tear leafy part of kale from stalks; tear into 3cm pieces. Discard stalks. Divide evenly between lined trays. Combine garlic and oil, drizzle half over each tray of kale; toss well to coat. Spread kale out in a single layer. Roast, turning kale and swapping trays from top to bottom shelves of oven halfway through cooking time, for 8 mins or until kale is crisp. Keep aside. Cook pasta in a large saucepan of salted boiling water following packet directions until al dente; drain. Meanwhile, coat beef in flour; shake off excess.

Heat oil in a large saucepan over high heat; cook beef, in batches, until browned. Remove from pan; cover to keep warm.

Melt butter in the same pan; cook onion, garlic and mushrooms, stirring occasionally, until softened. Add 80ml beef stock; cook, stirring, for 30 seconds. Add the remaining stock; bring to the boil. Reduce heat to low; cook for 5 mins.

Add beef and sour cream; stir until smooth. Remove from heat; season. Add parsley; stir until combined. Serve pasta topped with beef mixture, parmesan and kale chips.