Creamy Beef & Pork Presto Pasta

Name: Creamy Beef & Pork Presto Pasta with Leek & Chargrilled Capsicum Relish
Total time: 15m
Yield: 2
Ingredients: 1 Fusilli; 1 packet Chargrilled Capsicum Relish; 250 g Beef & Pork Mince; 1 Celery; 1 packet Baby Spinach Leaves; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 sachet Kiwi Spice Blend; 1 packet Leek; 1 packet Parsley; 1 packet Grated Parmesan Cheese; 1 drizzle olive oil

with Leek & Chargrilled Capsicum Relish

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Calories

1190 kcal

Protein

48.3g protein

Difficulty

Easy

Allergens:

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 a hint of vibrant green.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Fusilli

(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

250 g

Beef & Pork Mince

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

Calories1190 kcal

Energy (kJ)4990 kJ

Fat75.2 g

of which saturates40.8 g

Carbohydrate78.9 g

of which sugars13.8 g

Dietary Fibre6.7 g

Protein48.3 g

Sodium1390 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 Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• 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.
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 celery,
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 and cook, stirring, until slightly
reduced, 1-2 minutes.
• Remove pan from heat, then add chargrilled capsicum relish, cooked
fusilli and baby spinach leaves. Stir to combine.

• Divide creamy beef and pork pasta between bowls. Sprinkle with grated
Parmesan cheese and tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese and herbs!