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Creamy Beef & Courgette Spaghetti

Creamy Beef & Courgette Spaghetti

with Almond & Parsley Pangrattato

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This saucy creation uses a sour cream and Dijon mustard-based sauce to coat spaghetti, with chunks of tender beef mince and flavoursome Parmesan. Add greens that gently wilt when tossed with the pasta, and you’ve got a new recipe that's sure to please everyone.

Tags:Quick
Allergens:MilkTree NutsGlutenSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 bunch

parsley

1

courgette

1

brown onion

2 clove

garlic

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

spaghetti pasta

(ContainsGlutenMay be presentSoy, Egg)

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

Dijon mustard

(ContainsSulphites)

1 sachet

chicken-style stock powder

1 packet

sour cream

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4758 kJ
Fat50.7 g
of which saturates26.9 g
Carbohydrate96.3 g
of which sugars14.1 g
Dietary Fiber0 g
Protein55.7 g
Cholesterol0 mg
Sodium1871 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Bring a large saucepan of salted water to the boil. Finely chop the parsley leaves. Thinly slice the courgette into rounds. Finely chop the brown onion. Finely chop the garlic.

2

In a large frying pan, melt the butter over a medium-high heat. Add the flaked almonds and panko breadcrumbs (see ingredients) and cook, stirring, until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small bowl, allow to cool, then stir through the parsley and grated Parmesan cheese. Season to taste and set aside.

3

Cook the spaghetti in the boiling water until ‘al dente’, 9 minutes. Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people), then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking.

4

While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the courgette, tossing, until golden, 3-5 minutes. Transfer to a plate. Return the frying pan to a high heat with a drizzle of olive oil. Cook the onion and beef mince, breaking it up with a spoon, until browned, 4-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute.

5

Reduce the heat to medium, then return the courgette to the frying pan. Add the garlic & herb seasoning, Dijon mustard, chicken-style stock powder and reserved pasta water. Simmer until thickened slightly, 2-3 minutes. Remove from the heat, then stir in the sour cream, baby spinach leaves and cooked spaghetti. Season to taste.

6

Divide the creamy beef and courgette spaghetti between bowls. Top with the almond and parsley pangrattato.