This saucy creation uses a creamy tomato sauce to coat trottole, 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.
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
trottole(ContainsGlutenMay be presentSoy)
garlic & herb seasoning
beef-style stock powder
baby spinach leaves
Nan's special seasoning
grated Parmesan cheese(ContainsMilk)
• Bring a large saucepan of salted water to the boil. Finely chop celery. Grate carrot. Finely chop garlic. • Cook trottole in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain trottole 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.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook beef mince, breaking it up with a spoon, until just browned, 3-4 minutes. • Add celery and carrot to the beef and cook, stirring, until softened, 3-4 minutes.
• Reduce the frying pan to a medium heat. • Cook garlic, tomato paste, Nan's special seasoning and garlic & herb seasoning until fragrant, 1 minute. • Add longlife cream (see ingredients), reserved pasta water, beef-style stock powder and baby spinach leaves and cook, stirring, until warmed through, 1 minute. • Remove pan from the heat, then add cooked trottole 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 creamy beef and veggie pasta between bowls. • Sprinkle over grated Parmesan cheese to serve.