Beef & Roasted Veggie Orecchiette

Name: Beef & Roasted Veggie Orecchiette with Parmesan & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 packet beef mince; 1 sachet Garlic & Herb Seasoning; 1 bag salad leaves; 20 g butter; 1 packet tomato paste; 1 sachet beef-style stock powder; 1 packet orecchiette; 1 leek; 1 box tomato sugo; 1 tsp brown sugar; 2 clove garlic; 1 packet Grated Parmesan Cheese

with Parmesan & Parsley

Get up to $175 off

In this dish, we've teamed the Italian inspired tomato sauce with seasoned pork mince and roasted veggies for a meal that looks every bit as good as it tastes.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

beef mince

1 sachet

Garlic & Herb Seasoning

1 bag

salad leaves

1 packet

tomato paste

1 sachet

beef-style stock powder

1 packet

orecchiette

(Contains: Gluten; May be present: Soy, Eggs. )

leek

1 box

tomato sugo

2 clove

garlic

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3782 kJ

Fat33.1 g

of which saturates17.2 g

Carbohydrate91.7 g

of which sugars19.9 g

Protein49.7 g

Sodium1519 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop garlic. Thickly slice leek. Cut carrot into bite-sized chunks. Place leek and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

While the veggies are roasting, cook orecchiette in boiling water until 'al dente', 8 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return orecchiette to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

While the orecchiette is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beef mince, breaking it up with a spoon, until browned, 2-3 minutes. Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.

Add tomato sugo, beef-style stock powder, the brown sugar and reserved pasta water and stir to combine. Reduce heat to medium, then simmer until slightly thickened, 2-3 minutes.

Little cooks: Kids can help out with measuring the brown sugar.