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Beef & Mushroom Red Pesto Penne

Beef & Mushroom Red Pesto Penne

with Parmesan

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Put your best-o foot forward with this gorgeous pesto. We’ve livened up a classic pasta dish with red pesto, tender mushrooms and a sprinkling of Parmesan. You’re going to impress even your toughest critic with this flavoursome offering

Unfortunately, this week's spaghetti and courgette were in short supply, so we've replaced them with penne and baby spinach. Don't worry, the recipe will be just as delicious!

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 unit

brown onion

1 unit

carrot

1 bunch

parsley

½ punnet

button mushrooms

1 packet

beef mince

1 packet

penne

(ContainsGluten)

1 sachet

Italian herbs

1 packet

red pesto

(ContainsMilk, Tree Nuts)

½ tin

crushed & sieved tomatoes

1 sachet

beef stock

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4130 kJ
Fat37.7 g
of which saturates13.6 g
Carbohydrate100 g
of which sugars21.1 g
Protein54.6 g
Sodium1060 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the carrot (unpeeled). Roughly chop the parsley. Thinly slice the button mushrooms (see ingredients list).

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.

3

While the beef is cooking, add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain the pasta and return to the saucepan.

TIP: Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.

4

Add the sliced mushrooms, onion and garlic to the frying pan with the beef. Cook, stirring, until the mushrooms and onion have softened, 4-5 minutes. Add the carrot, butter and Italian herbs and cook, stirring, until softened, 3-4 minutes.

5

Add the red pesto to the frying pan and stir to coat. Add the crushed & sieved tomatoes (see ingredients list), reserved pasta water and beef stock and stir to combine. Reduce the heat to medium, bring to a simmer and cook until thickened slightly, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Add the cooked penne to the pan and toss to coat. Season to taste with salt and pepper.

TIP: You can serve the sauce on top of the penne if you prefer!

6

Divide the beef and mushroom red pesto penne between bowls and top with the grated Parmesan cheese. Garnish with the parsley.