Beef & Roasted Veggie Fettuccine
with Parmesan & Basil
- Gluten(Wheat)
- Milk
- Eggs
- May contain traces of allergens
- Soy
In this dish, we've teamed the traditional Italian tomato sauce with seasoned beef mince and roasted veggies for a meal that looks every bit as good as it tastes. First dibs gets an extra sprinkling of Parmesan!
Ingredients
2 clove
garlic
1
capsicum
1
carrot
1 packet
fettuccine
(Contains: Gluten(Wheat); May be present: Eggs, Soy)
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 tin
chopped tomatoes
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 bunch
basil
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ tsp
salt
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the capsicum into bitesized chunks. Cut the carrot into small chunks. Place the capsicum and carrot on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are cooking, cook the fettuccine in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent the pasta from sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the fettuccine is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 2-3 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes.
Add the tomato paste to the pork and stir to coat. Add the chopped tomatoes, brown sugar and beef-style stock powder and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 5 minutes. Add the salt and season with pepper. Add the baby spinach leaves and butter and stir through until the spinach has wilted, 1 minute. Remove from the heat. TIP: Simmer the sauce for an extra 10 minutes if you have time!
Carefully stir the roasted veggies through the sauce. Add the cooked fettuccine and toss to coat. TIP: You can serve the sauce on top of the fettuccine if you prefer! TIP: If the pasta sauce is a little thick, add a dash of the reserved pasta water.
Pick and thinly slice the basil leaves. Divide the pork and roasted veggie fettuccine between bowls. Garnish with the grated Parmesan cheese and basil.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, with some finding it deliciously garlicky. Consider reducing sugar if you prefer a less sweet sauce.
- Ease of prep: Roasting vegetables separately adds flavour, but some found it easier to add them directly to the mince.
- Suggestions: Try simmering the sauce longer for better taste; cook pasta just before serving to prevent it from getting cold.
- Next-day meals: Reheats well for lunch, with several customers reporting tasty leftovers.
- Portions: Generous servings; consider adding extra vegetables or a side salad for a more balanced meal.
