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Nan's Creamy Beef & Veggie Pasta

Nan's Creamy Beef & Veggie Pasta

with Parmesan

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This saucy creation uses a creamy tomato sauce to coat farfalle, with chunks of tender beef mince and flavoursome Parmesan. Add greens that gently wilt when tossed with the pasta, and you’ve got a new recipe that's sure to please everyone.

Keep an eye out...Due to recent sourcing challenges, we’ve replaced fusilli with farfalle, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:QuickKid Friendly

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 stalk




1 clove


1 packet


(ContainsGlutenMay be presentEgg, Soy)

1 packet

beef mince

1 packet

tomato paste

1 sachet

garlic & herb seasoning

½ bottle



1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4469 kJ
Fat52.2 g
of which saturates29 g
Carbohydrate80.3 g
of which sugars13.2 g
Protein51.1 g
Sodium1628 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Finely chop the celery and garlic. Thinly slice the white and light green parts of the leek.


Cook the farfalle in the boiling water until 'al dente', 12 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the farfalle and return to the saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the pasta 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 celery and leek to the beef and cook until softened, 3-4 minutes.


Reduce the frying pan to a medium heat. Cook the garlic, tomato paste, Nan's special seasoning and garlic & herb seasoning until fragrant, 1 minute. Add the longlife cream (see ingredients), reserved pasta water, beef-style stock powder and baby spinach leaves and cook, stirring, until warmed through, 1 minute. Remove the pan from the heat, then add the cooked farfalle and toss to coat. Season to taste.

TIP: Add a splash more water to your sauce if it's looking dry!

TIP: Toss the pasta and sauce in the saucepan if your frying pan isn't big enough.


Divide the creamy beef and veggie pasta between bowls. Sprinkle over the grated Parmesan cheese to serve.