Creamy Beef & Pork Fusilli
with Asparagus & Chargrilled Capsicum Relish
- Gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Soy
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 an extra hint of vibrant green.
Ingredients
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
250 g
Beef & Pork Mince
1 packet
Baby Leaves
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Kiwi Spice Blend
1 packet
Leek
1
Asparagus
Not included in your delivery
1 drizzle
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.
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.
• Meanwhile, trim ends of asparagus and thinly slice.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook asparagus, sliced leek 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 (1/4 cup for 2 people / 1/2 cup for 4 people) 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.
TIP: Add a splash more reserved pasta water if the pasta looks dry.
• Divide creamy beef and pork fusilli between bowls to serve. Enjoy!
