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Nan's Beef & Veggie Penne

Nan's Beef & Veggie Penne

with Pear Salad & Grated Parmesan

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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!

Allergens:GlutenMilkSulphites

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

pear

1 packet

penne

(ContainsGlutenMay be presentSoy, Egg)

1 packet

beef mince

1 sachet

Nan's special seasoning

1 tin

chopped tomatoes

1 packet

chargrilled capsicum relish

(ContainsSulphites)

1 bag

salad leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

2 clove

garlic

Not included in your delivery

Olive Oil

1 tsp

balsamic vinegar

1 tsp

brown sugar

¼ tsp

salt

20 g

butter

(ContainsMilk)

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4201 kJ
Fat35.3 g
of which saturates19.1 g
Carbohydrate104.6 g
of which sugars26.1 g
Protein49.8 g
Sodium1567 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Grate the carrot. Thinly slice the pear. Finely chop the garlic.

2

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.

3

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.

4

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.

5

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.

6

Divide the beef and veggie penne between bowls. Top with the grated Parmesan cheese and serve with the pear salad.