HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Beef & Courgette Spaghetti
Creamy Beef & Courgette Spaghetti

Creamy Beef & Courgette Spaghetti

with Almond & Parsley Pangrattato

Read more

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

Unfortunately, this week's spaghetti was in short supply, so some customers will receive fettuccine instead. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:MilkTree NutsGlutenSulphites

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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch






2 clove


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


1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

Dijon mustard


1 sachet

chicken-style stock powder

1 packet

sour cream


1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4758 kJ
Energy (kJ)0 kJ
Fat50.7 g
of which saturates26.9 g
Carbohydrate96.3 g
of which sugars14.1 g
Dietary Fibre0 g
Protein55.7 g
Cholesterol0 mg
Sodium1871 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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


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.


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.


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