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Quick Beef & Leek Fusilli
Quick Beef & Leek Fusilli

Quick Beef & Leek Fusilli

with Tomato Sauce & Garlic-Parmesan Pangrattato

In this dish, we've teamed a rich tomato-based sauce with leek and tender beef mince for a speedy weeknight meal that looks and smells every bit as good as it tastes.

Allergens:
Gluten(Wheat)
Milk

The quantities provided above are averages only.

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

Total20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 bag

baby broccoli

1

leek

½ packet

panko breadcrumbs

1 packet

beef mince

1 packet

tomato paste

1 tsp

brown sugar

1 pinch

chilli flakes

1 sachet

Garlic & Herb Seasoning

1 tin

tomato sugo

1 sachet

beef-style stock powder

3 clove

garlic

1 packet

fusilli

1 packet

Grated Parmesan Cheese

Not included in your delivery

1

olive oil

30 g

butter

Nutrition Values

/ per serving
Energy (kJ)4102 kJ
Fat36 g
of which saturates18.3 g
Carbohydrate100.1 g
of which sugars19.2 g
Protein52.8 g
Sodium1192 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Bring a large saucepan of salted water to the boil. Finely chop garlic. Grate carrot. Trim baby broccoli and cut into thirds. Thinly slice white and light green parts of leek. • Cook fusilli in boiling water until 'al dente', 11 minutes. • Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people), then drain and return fusilli to saucepan. Cover to keep warm.

2
2

• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Transfer pangrattato to a medium bowl and allow to cool slightly. • When cooled, stir through grated Parmesan cheese. Season with pepper and set aside.

3
3

• Return frying pan to a high heat with a drizzle of olive oil. Cook beef mince, carrot, baby broccoli and leek, breaking mince up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add tomato paste, garlic & herb seasoning and remaining garlic. Cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the butter, brown sugar, beef-style stock powder and reserved pasta water, then bring to a simmer. Cook until pasta is coated slightly, 2-3 minutes. • Add cooked fusilli and toss to combine. Season to taste.

4
4

• Divide beef and leek fusilli with tomato sauce between bowls. • Top with garlic-Parmesan pangrattato. • Sprinkle with a pinch of chilli flakes (if using) to serve.

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