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.
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 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
250 g
Beef & Pork Mince
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy)
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Kiwi Spice Blend
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 penne 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, 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. 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.
• Divide creamy beef and pork penne between bowls. Enjoy!
