Beef & Roasted Veggie Trottole

Name: Beef & Roasted Veggie Trottole 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 tin chopped tomatoes; ¼ tsp salt; 1 bag baby spinach leaves; 20 g butter; 1 packet tomato paste; 1 sachet beef-style stock powder; 1 bag parsley; 1 packet Trottole; 1 capsicum; 2 clove garlic; 1 tsp brown sugar; 1 packet Grated Parmesan Cheese

with Parmesan & Parsley

Get up to $175 off

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.

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 tin

chopped tomatoes

1 bag

baby spinach leaves

1 packet

tomato paste

1 sachet

beef-style stock powder

1 bag

parsley

1 packet

Trottole

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

capsicum

2 clove

garlic

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

/ per serving

Energy (kJ)3480 kJ

Fat26.4 g

of which saturates14.7 g

Carbohydrate88.5 g

of which sugars18.1 g

Protein49.2 g

Sodium1650 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

•Large Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 carrot into bite-sized chunks. Slice the capsicum into strips. Place the carrot and capsicum on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

While the veggies are roasting, cook the trottole in the boiling water until 'al dente', 13 minutes. Reserve some pasta water, then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking.

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

While the trottole 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 beef and stir to coat. Add the chopped tomatoes, brown sugar and beef-style stock powder and stir to combine. Reduce the heat to medium, then simmer until slightly thickened, 5 minutes. Add the salt and season with pepper. Add the baby spinach leaves and butter, then stir through until the spinach has wilted, 1 minute. Remove from the heat.

TIP: If you have time, simmer the sauce for an extra 10 minutes!

Gently stir the roasted veggies and cooked trottole through the sauce.

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

TIP: Add a dash of reserved pasta water if the sauce is too thick.

Roughly chop the parsley leaves. Divide the beef and roasted veggie trottole between bowls. Garnish with the grated Parmesan cheese and parsley to serve.