HelloHero: Creamy Beef & Pork Pasta

Name: HelloHero: Creamy Beef & Pork Pasta with Chargrilled Capsicum Relish & Greens
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Penne; 1 stalk Celery; 1 packet Beef & Pork Mince; 1 sachet Kiwi Spice Blend; ½ packet Cream; 1 sachet Chicken-Style Stock Powder; 1 packet Chargrilled Capsicum Relish; 1 packet Baby Leaves

with Chargrilled Capsicum Relish & Greens

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Both beef and pork mince are cooked into a creamy capsicum sauce dotted with pan-fried veggies for a rich and decadent pasta sauce. Stir through some baby leaves at the last minute for a hint of vibrant green.

"We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!"

Tags:

Kid Friendly

•Bestseller

Allergens:

Gluten

•Milk

•Sulphites

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Penne

(Contains: Gluten; May be present: Soy, Eggs. )

1 stalk

Celery

1 packet

Beef & Pork Mince

1 sachet

Kiwi Spice Blend

½ packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Baby Leaves

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3706 kJ

Calories885 kcal

Fat45.1 g

of which saturates23 g

Carbohydrate76 g

of which sugars9.9 g

Dietary Fibre6.1 g

Protein41.6 g

Sodium1311 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

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in the boiling water 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.

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

• Meanwhile, finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook celery and beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes.

• Add Kiwi spice blend 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 penne and baby leaves. Stir to combine.