with Chargrilled Capsicum Relish & Greens
If you have your favourite pair of slippers handy, we suggest putting them because a bowl of creamy fusilli is how we’re winding down for the day. Hum in bliss when you taste the beef mince in a rich and creamy sauce with chargrilled capsicum stirred through. It’s a dinner with no fuss and a whole lot of comfort.
Allergens
Utensils
Tags
Olive oil
Fusilli
1 packet
Celery
1 stalk
Beef mince
1 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 fusilli 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.
• Meanwhile, finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook celery and beef 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 fusilli and baby leaves. Stir to combine.
• Divide creamy beef fusilli between bowls. Enjoy!
3690
kJ
Energy (kJ)
882
kcal
Calories
43.7
g
Fat
23.4
g
of which saturates
73.7
g
Carbohydrate
9.4
g
of which sugars
5.8
g
Dietary Fibre
42.6
g
Protein
1384
mg
Sodium
with Chargrilled Capsicum Relish & Greens
