with Parmesan & Veggies
Both a beef 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 *Unfortunately, this week’s celery and fusilli were in short supply, so we’ve replaced them with leek and penne. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Penne
1 packet
Beef mince
1 packet
Aussie Spice Blend
1 sachet
Cream
0.5 bottle
Chicken-Style Stock Powder
1 sachet
Chargrilled Capsicum Relish
1 packet
Baby spinach leaves
1 bag
Grated Parmesan Cheese
1 packet
Leek
1
• 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, thinly slice white and light green parts of leek. • 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 the baby spinach leaves. Stir to combine.
• Divide beef capsicum relish fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.
3888
kJ
Energy (kJ)
47.1
g
Fat
25.6
g
of which saturates
73.5
g
Carbohydrate
9.2
g
of which sugars
46.9
g
Protein
1449
mg
Sodium
