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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
Allergens:GlutenMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 stalk

celery

1

leek

1 clove

garlic

1 packet

farfalle

(ContainsGlutenMay be presentEgg, Soy)

1 packet

beef mince

1 packet

tomato paste

1 sachet

garlic & herb seasoning

½ bottle

cream

(ContainsMilk)

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

5

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.

6

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