Easy Beef, Leek & Spinach Fusilli

Name: Easy Beef, Leek & Spinach Fusilli with Parmesan Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; 1 bag baby spinach leaves; 1 packet beef mince; ½ bottle cream; 1 sachet Chicken-Style Stock Powder; 20 g butter; 1 pinch chilli flakes; 1 bag herbs; 1 packet fettuccine; 1 sachet Nan's Special Seasoning; 1 packet Grated Parmesan Cheese

with Parmesan Cheese

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In this dish, we've paired a special seasoning straight from Nan's secret spice drawer with a silky cream-based sauce, then followed it up with tender beef mince for a 20 minute meal that looks and smells every bit as good as it tastes.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

Allergens:

Milk

•Gluten(Wheat)

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

1 bag

baby spinach leaves

1 packet

beef mince

½ bottle

cream

1 sachet

Chicken-Style Stock Powder

1 pinch

chilli flakes

1 bag

herbs

1 packet

fettuccine

1 sachet

Nan's Special Seasoning

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

20 g

butter

Nutrition Values

Energy (kJ)4341 kJ

Fat55.4 g

of which saturates32 g

Carbohydrate75.8 g

of which sugars10 g

Protein49.2 g

Sodium2052 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

•Large Non-Stick Pan

Cooking Steps

• Thinly slice white and light green parts of leek. • Roughly chop baby spinach leaves.

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook fettuccine, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fettuccine to saucepan.

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

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek and beef mince, breaking up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium. Add cream (see ingredients), chicken-style stock powder and Nan's special seasoning and cook until bubbling, 1 minute. • Add baby spinach, the butter, a pinch of chilli flakes (if using), the cooked spaghetti and reserved pasta water and cook until spinach is wilted, 2 minutes. Season with salt and pepper.