Nan's Creamy Beef & Veggie Pasta
with Parmesan
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!
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 stalk
celery
1
leek
1 clove
garlic
1 packet
farfalle
(Contains Gluten; May be present Egg, Soy. )
1 packet
beef mince
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
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.
