Nan's Beef & Veggie Penne
with Pear Salad & Grated Parmesan
This saucy creation uses a rich tomato and chargrilled capsicum base to coat penne, with chunks of tender beef mince and flavoursome Parmesan. Add a crispy pear salad on the side, and you’ve got a new recipe that's sure to please everyone. Compliments to the chef!
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
Ingredients
1
carrot
1
pear
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
beef mince
1 sachet
Nan's Special Seasoning
1 tin
chopped tomatoes
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
2 clove
garlic
Not included in your delivery
Olive Oil
1 tsp
balsamic vinegar
1 tsp
brown sugar
¼ tsp
salt
20 g
butter
(Contains Milk; )
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Grate the carrot. Thinly slice the pear. Finely chop the garlic.
Cook the penne in the boiling water until 'al dente', 10 minutes. Drain and return to the saucepan. Drizzle with olive oil to prevent the penne from sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the penne is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 3-4 minutes. Add the carrot and cook until slightly softened, 2-3 minutes. Add the garlic and Nan's special seasoning and cook until fragrant, 1-2 minute.
Add the crushed & sieved tomatoes, balsamic vinegar, brown sugar and the salt to the beef mince. Stir and simmer until slightly thickened, 4-5 minutes. Season with pepper. Stir through the butter until melted. Add the chargrilled capsicum relish and cooked penne and stir to coat. Season to taste.
In a medium bowl, combine the mixed salad leaves, pear, white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Toss to coat.
Divide the beef and veggie penne between bowls. Top with the grated Parmesan cheese and serve with the pear salad.
