with Veggies
Both a beef and pork mince are cooked into a romesco creamy sauce dotted with pan-fried veggies for a rich and decadent pasta sauce. Sprinkle with some Parmesan cheese at serving to add bite and a hint of nostalgia, because what pasta would be complete without a little cheese. *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Penne
1 packet
Celery
1 stalk
Beef & pork mince
2 packet
Aussie Spice Blend
1 sachet
Cream
0.5 packet
Chargrilled Capsicum Relish
1 packet
Baby Leaves
1 packet
Chicken-Style Stock Powder
1 sachet
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook penne uncovered, over high heat, until ‘al dente’, 12 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook celery and beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add Aussie spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and reserved pasta water (¼ cup for 2 people / ½ cup for 4 people), and cook, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked penne and the baby leaves. Stir to combine.
• Divide creamy beef and pork penne between bowls. Enjoy!
4819
kJ
Energy (kJ)
1152
kcal
Calories
64.2
g
Fat
30.5
g
of which saturates
73.7
g
Carbohydrate
9.4
g
of which sugars
5.8
g
Dietary Fibre
67.5
g
Protein
1448
mg
Sodium
