Rich Beef, Leek & Greens Fusilli
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Rich Beef, Leek & Greens Fusilli

Rich Beef, Leek & Greens Fusilli

with Capsicum Relish Sauce & Parmesan Cheese

You can add just about anything to a pasta, an entire veggie garden can be chopped up and tossed through a rich sauce. Sometimes, simple really is best though. Leek, capsicum relish and some greens in a creamy tomato sauce is all this dish needs to leave you feeling full and oh-so happy


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time15 minutes


Serving amount

1 packet




1 tin

tinned cherry tomatoes

½ sachet

Nan's Special Seasoning

½ packet


(Contains Milk; )

1 sachet

vegetable stock powder

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

beef mince

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)4280 kJ
Calories1023 kcal
Fat52.1 g
of which saturates26.5 g
Carbohydrate79.8 g
of which sugars16.9 g
Protein49.7 g
Sodium1082 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.


Large Pan
Large Frying Pan



• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain fusilli, then return to saucepan.


• Meanwhile, thinly slice leek. Drain tinned cherry tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook leek, stirring, until softened, 3-4 minutes. • Add beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Nan's special seasoning and cook until fragrant, 1 minute.

TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!


• Add cherry tomatoes and simmer, lightly crushing with a spatula, 1-2 minutes. • Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and some reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby leaves. Stir to combine. Generously season with salt and pepper.

TIP: Add a splash more pasta water if the sauce looks too thick.


• Divide creamy beef, baby leaf and leek fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!