One-Pot Garlic & Beef Penne
with Mushrooms & Parmesan Cheese
No fuss, no bother this one-pot wonder does it all for you. Step right up and marvel at how all these ingredients transform from beef, mushrooms and our favourite herby seasoning, into a pasta that’s ready to take on the world. Give it a round of applause!
Unfortunately, this week's fusilli was in short supply, so we've replaced it with penne. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
garlic & herb seasoning
(Contains Gluten; May be present Soy, traces of egg. )
vegetable stock powder
(Contains fish, Gluten, Soy; )
grated Parmesan cheese
(Contains Milk; )
Not included in your delivery
• Thinly slice button mushrooms. Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 8-10 minutes. Transfer to a bowl.
• Return the saucepan to high heat with a drizzle of olive oil. Cook beef mince and soffritto mix, breaking up with a spoon, until just browned, 5-7 minutes. Drain excess oil from the pan. • Add garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.
• Add vegetable stock powder, fusilli, mushrooms, the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people) and a pinch of salt. • Bring to the boil, then reduce heat to medium-low and cover with a lid. Cook, stirring occasionally, 12-15 minutes. • Add Worcestershire sauce and stir to combine.
• Divide one-pot garlic and beef penne between bowls. • Top with grated Parmesan cheese to serve. Enjoy!