One-Pot Nostalgic Beef Meatball Penne

Custom Recipe: Cook the beef meatballs in the same way as abov

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook celery, until softened, 2-3 minutes.

• To the pan with celery, add garlic & herb seasoning and cook until fragrant, 1 minute. • Add penne, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people). Return meatballs to the pan and stir to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes. • In the last 5 minutes, add silverbeet and stir to combine.

• Remove lid from pan, then stir through cream (see ingredients), the butter and 1/2 the grated Parmesan cheese until slightly thickened, 1-2 minutes.