Beef & Roasted Veggie Orecchiette
with Parmesan & Parsley
- Milk
- Gluten
- Soy
- Eggs
- May contain traces of allergens
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!*
Ingredients
1
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)
1
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
Utensils
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.
Add cooked orecchiette, roasted veggies, the salad leaves and the butter and stir to combine. Remove from heat and season with pepper.
TIP: Add another dash of water if the sauce is too thick.
Divide pork and roasted veggie orecchiette between bowls. Top with grated Parmesan cheese to serve.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many reviewers praised this pasta dish as delicious, with one calling it "super yum" and another describing it as "real comfort food".
- Ease of prep: Customers found this recipe simple and straightforward, with one noting it was "no fuss to make".
- Suggestions: Consider adding extra seasoning to boost the flavour, as one reviewer mentioned it "lacked a bit of flavour".
