Spiralised carrot noodles are a heavenly and carb smart alternative to heavy pastas. With a little help from tomato sugo, tender beef and sharp Parmesan, you'll be a picture of rich indulgence, all while feeling like you're floating on a cloud. Hallelujah!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
• Finely chop garlic. Thinly slice radish. Thinly slice the white and light green parts of the leek.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook carrot noodles until softened, 2-3 minutes (cook in batches if your pan is getting crowded). • Add garlic and 1/2 the butter and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Wipe out frying pan, then return to a medium- high heat with a drizzle of olive oil. Cook leek until softened, 2-3 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and tomato paste and cook until fragrant, 1 minute. Add tomato sugo, remaining butter and the water and cook until slightly thickened, 2-3 minutes. Season to taste.
• In a medium bowl, combine radish, mixed salad leaves, a drizzle of olive oil, balsamic vinegar and a pinch of salt. • Divide carrot noodles between bowls and top with beef ragu. • Sprinkle with grated Parmesan cheese. Serve with balsamic radish salad.