HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNan's Beef & Veggie Penne
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!


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet

beef mince

1 sachet

Nan's special seasoning

1 tin

chopped tomatoes

1 packet

chargrilled capsicum relish


1 bag

salad leaves

1 packet

grated Parmesan cheese


2 clove


Not included in your delivery

Olive Oil

1 tsp

balsamic vinegar

1 tsp

brown sugar

¼ tsp


20 g



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
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.