HelloHero: Creamy Beef & Pork Pasta
with Chargrilled Capsicum Relish & Greens
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!"
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
250 g
Beef & Pork Mince
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Kiwi Spice Blend
1 packet
Leek
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
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.
• 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 fusilli and baby leaves. Stir to combine.
• Divide creamy beef and pork fusilli between bowls. Sprinkle over grated Parmesan cheese and tear over parsley. Enjoy!
