Quick Beef & Mushroom Linguine
with Garlic Pangrattato & Apple Salad
We’ve livened up a classic pasta dish with flavourful beef mince, tender mushrooms and our much-loved garlic & herb seasoning. You’re going to impress even your toughest critic with this gorgeous offering.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced fettuccine with linguine, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 packet
linguine
(Contains Gluten; May be present Soy. )
2 clove
garlic
1 packet
button mushrooms
½ packet
panko breadcrumbs
(Contains Gluten; )
1 packet
beef mince
½ packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 sachet
beef-style stock powder
1 packet
tomato sugo
1
apple
1 bag
salad leaves
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Cook linguine in boiling water until ‘al dente’, 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain, then return linguine to pan. • Meanwhile, finely chop garlic. Thinly slice button mushrooms.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
• Return frying pan to a high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 3-4 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to low, then add tomato paste (see ingredients), garlic & herb seasoning, and remaining garlic and cook until fragrant, 1 minute. Add beef-style stock powder, tomato sugo and reserved pasta water and simmer until slightly reduced, 1-2 minutes. Season.
• While sauce is cooking, thinly slice apple. In a large bowl, combine apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season. • Return linguine to pan with sauce and toss to combine. • Divide beef and mushroom linguine between bowls. Top with garlic pangrattato. Serve with apple salad.
