HelloHero: Easy Creamy Beef & Pork Fusilli
with Chargrilled Capsicum Relish & Greens- Gluten(Wheat)
- Milk
- Sulphites
- May contain traces of allergens
- Soy
- Eggs
If you have your favourite pair of slippers handy, we suggest putting them because a bowl of creamy fusilli is how we’re winding down for the day. Hum in bliss when you taste the beef and pork mince in a rich and creamy sauce with chargrilled capsicum stirred through. It’s a dinner with no fuss and a whole lot of comfort.
Ingredients
1 packet
Fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 stalk
Celery
1 packet
Beef & Pork Mince
1 sachet
Aussie Spice Blend
½ packet
Cream
(Contains: Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Baby Leaves
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli uncovered, over high heat, until ‘al dente’, 12 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook celeryand beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add herb & mushroom seasoning and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and reserved pasta water, and cook, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby leaves. Stir to combine.
• Divide creamy beef and pork fusilli between bowls. Enjoy!
