HelloHero: Creamy Beef Penne
with Veggies- Gluten
- Milk
- Sulphites
- May contain traces of allergens
- Soy
- Eggs
Both a beef mince are cooked into a romesco creamy sauce dotted with pan-fried veggies for a rich and decadent pasta sauce. Sprinkle with some Parmesan cheese at serving to add bite and a hint of nostalgia, because what pasta would be complete without a little cheese. *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
1 stalk
Celery
1 packet
beef mince
1 sachet
Aussie Spice Blend
½ packet
cream
(Contains: Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Baby Leaves
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook penne uncovered, over high heat, until ‘al dente’, 12 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook celery and beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add Aussie spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and reserved pasta water (¼ cup for 2 people / ½ cup for 4 people), and cook, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked penne and the baby leaves. Stir to combine.
• Divide beef capsicum relish penne between bowls. Enjoy!
