Double Creamy Beef & Pork Presto Pasta
with Leek & Chargrilled Capsicum Relish
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
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
500 g
Beef & Pork Mince
1
Celery
1 packet
Baby Leaves
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Kiwi Spice Blend
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.
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 the 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 to serve. Enjoy!
Little cooks: Lend a helping hand when plating up!
