Beef & Leek Fusilli
with Tomato Sauce & Garlic-Parmesan Pangrattato
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Herb & Mushroom Seasoning
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
g
Beef & Pork Mince
1 packet
Tomato Paste
1
Baby Broccoli
1 packet
Garlic Paste
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
250 g
Beef Mince
1
Carrot
1
Leek
1 sachet
Chilli Flakes
Nutrition Values
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Grate the carrot. Trim baby broccoli and cut into thirds. Thinly slice leek. • Cook penne in boiling water until 'al dente', 12 minutes. • In the last 2 minutes of cooking, add baby broccoli to the saucepan and cook until tender. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return penne and baby broccoli to the saucepan. Cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3-4 minutes. • Transfer pangrattato to a medium bowl and allow to cool slightly. • When cooled, stir through grated Parmesan cheese. Season with pepper and set aside.
Custom Recipe: If you've swapped your pork mince for beef mince, cook the beef in the same way as above!
• Divide pork and leek penne with tomato sauce between bowls. • Top with Parmesan pangrattato. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!
