Classic Beef Meatball Penne

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: The meatballs will finish cooking in step 4!

• 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.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

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