Harissa beef and whipped feta cream maniche
A quick and bold pasta dish, the sauce of which is made from beef mince and harissa and is served with a feta yoghurt cream, toasted pine nuts and fresh herbs. Cooking the beef with the harissa builds up a sticky, caramelised coating that clings to the pasta, and the whipped feta cream brings a cold contrasting element to cut through the richness. The wheat and milling process that goes into making Garofalo's High Protein Mezze Maniche Rigate means the pasta is naturally high in protein and fibre, making this an excellent pairing for the beef sauce.
Ingredients
Metric
Imperial
- 3 tbsp of pine nuts
- 400g of Garofalo High Protein Mezze Maniche Rigate
- 1/2 bunch of parsley, finely chopped, to serve
- 1/2 bunch of mint, picked and finely chopped, to serve
WHIPPED FETA CREAM
- 200g of feta
- 150g of Greek yoghurt, plus extra as needed
- 1 tbsp of olive oil
- 1/2 lemon, juiced
HARISSA BEEF
- 1 tbsp of olive oil, plus extra to serve
- 1 red onion, finely chopped
- 3 garlic cloves, grated
- 500g of beef mince
- 3 tbsp of harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
Method
Toast the pine nuts in a dry frying pan on a medium heat until golden, tossing regularly, then set aside
- 3 tbsp of pine nuts
For the whipped feta cream, place all the ingredients in a food processor with a pinch of black pepper. Blend until smooth, light and creamy, adjusting with a splash of water or yoghurt if too thick – it should be the consistency of double cream. Set aside in the fridge until serving
- 200g of feta
- 150g of Greek yoghurt, plus extra as needed
- 1 tbsp of olive oil
- 1/2 lemon, juiced
Bring a large pan of salted water to the boil, and cook the maniche according to the packet instructions. Drain and reserve a cup of pasta water
For the harissa beef, heat the olive oil in a large frying pan on a medium-high heat. Add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for a further minute
- 1 tbsp of olive oil, plus extra to serve
- 1 red onion, finely chopped
- 3 garlic cloves, grated
Add the beef mince and cook until it is well browned and beginning to caramelise, stirring regularly to break up the mince
- 500g of beef mince
Stir in the harissa paste, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 2-3 minutes, allowing the spices to toast, adding a splash of pasta water if the mixture feels dry
- 3 tbsp of harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
Add the drained maniche to the pan and toss well, loosening with pasta water until well coated
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