Creamy Beef & Pork Fusilli

Name: Creamy Beef & Pork Fusilli with Asparagus & Chargrilled Capsicum Relish
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Fusilli; 1 packet Chargrilled Capsicum Relish; 250 g Beef & Pork Mince; 1 packet Baby Leaves; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 sachet Kiwi Spice Blend; 1 packet Leek; 1 Asparagus; 1 drizzle olive oil

with Asparagus & Chargrilled Capsicum Relish

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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 an extra hint of vibrant green.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Sulphites

•Milk

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

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

Asparagus

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1150 kcal

Energy (kJ)4820 kJ

Fat71.8 g

of which saturates38.5 g

Carbohydrate79.2 g

of which sugars14.2 g

Dietary Fibre7.4 g

Protein45.5 g

Cholesterol0 mg

Sodium1270 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.

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, trim ends of asparagus and thinly slice. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook asparagus 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 (cup for 2 people / 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.