Herby Beef & Pork Fusilli
with Broccoli & Garden Salad
We love fusilli, it might be our favourite pasta shape! All those swirly twirly edges are perfect for catching whatever flavours you pair it with. Tonight, we’re tossing it through savoury beef & pork mince and vibrant green broccoli, with a simple sweet-and-tangy salad. Sounds like a perfect combo to us!
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
apple
1 packet
Broccoli Florets
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
250 g
Beef & Pork Mince
1 packet
Tomato Paste
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
2
Garlic
Nutrition Values
Utensils
Cooking Steps
• Cut any larger broccoli florets in half. • Thinly slice apple. • Finely chop garlic.
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until 'al dente', 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add broccoli florets and cook until tender, 6-7 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and tomato paste, and cook until fragrant, 1-2 minutes. • Return broccoli to the pan, then add chicken-style stock powder, the butter, cooked fusilli and reserved pasta water. Cook, stirring, until combined. Season to taste.
• Meanwhile, combine mixed salad leaves, apple, a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.
• Divide herby beef and pork fusilli with broccoli between bowls. • Serve with balsamic dressed garden salad. Enjoy!
