Kanganese Kangaroo Pasta
Dive into the bold flavors of the Australian outback with Kanganese Kangaroo Pasta, a vibrant fusion dish that pairs tender kangaroo mince with al dente penne pasta in a richly spiced tomato sauce. Infused with aromatic cumin, coriander, and smoked paprika, this hearty recipe brings a touch of smoky warmth to your table. Wilted baby spinach and creamy parmesan cheese add a luscious, nutrient-packed balance to the robust sauce, while optional chili flakes provide a customizable kick. Quick and easy to prepare in just 40 minutes, this unique recipe is perfect for adventurous food lovers seeking to explore kangaroo meat, a lean and sustainable protein source. Garnished with fresh parsley and extra parmesan, this one-pot wonder makes a comforting meal that’s sure to impress your taste buds and guests alike. Perfect for weeknights or special occasions, Kanganese Kangaroo Pasta is the ultimate fusion of global flair and local Australian ingredients!
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Ingredients
- 500 grams kangaroo mince
- 400 grams penne pasta
- 3 tablespoons olive oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or chicken stock
- 2 cups baby spinach leaves
- 1 cup, grated (plus extra for serving) parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 teaspoon (optional) red chili flakes
- 2 tablespoons, chopped (for garnish) fresh parsley
Directions
Step 1
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
Step 2
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Step 3
Add the minced garlic, ground cumin, ground coriander, and smoked paprika to the skillet. Stir well and cook for 1-2 minutes until fragrant.
Step 4
Raise the heat to medium-high and add the kangaroo mince. Cook, breaking up the meat with a wooden spoon, until it is browned and cooked through, about 5-7 minutes.
Step 5
Stir in the canned crushed tomatoes, tomato paste, and stock. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Step 6
Add the baby spinach leaves to the skillet and allow them to wilt into the sauce. Stir in the grated parmesan cheese and mix until well combined.
Step 7
Season the sauce with salt, black pepper, and optional red chili flakes if you prefer some heat. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
Step 8
Mix the drained penne pasta into the sauce, ensuring it is evenly coated.
Step 9
Serve the pasta hot, garnished with freshly chopped parsley and extra parmesan cheese on top.
Nutrition Facts
| Serving size | (1985.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2986.8 |
| Total Fat 91.8g | 0% |
| Saturated Fat 28.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 368.9mg | 0% |
| Sodium 4734.0mg | 0% |
| Total Carbohydrate 358.8g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 31.2g | |
| Protein 202.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1225.9mg | 0% |
| Iron 40.2mg | 0% |
| Potassium 5000.4mg | 0% |
Source of Calories