NZ Creamy Beef & Leek Spaghetti
with Silverbeet & Grated Parmesan
- Wheat
- Gluten
- Milk
- Eggs
- Soy
- May contain traces of allergens
Ingredients
2
Garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
g
Beef & Pork Mince
1
Celery
1 packet
Cream
(Contains: Milk; )
1
Silverbeet
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
250 g
Beef Mince
1
Leek
Nutrition Values
Cooking Steps
• Boil kettle. Finely chop celery and silverbeet. Thinly slice leek. • Pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return spaghetti to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork mince, celery and leek, breaking it up with a spoon, until just browned, 5-6 minutes. • Add silverbeet and cook until softened, 3-4 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
If you swapped to beef mince, prep it like the pork mince.
• Divide creamy pork & leek spaghetti between bowls. Enjoy!
