Squiggly Beef & Pork Hidden Veggie Pasta
with Crispy Parmesan Clusters
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Brighten your day with another stunning pasta sauce. There are so many combinations you can try and this tomato-based one is a standout among them. Combine tomatoes with veggies, beef and pork to create that pasta sauce we can’t get enough of.
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
Ingredients
1
Carrot
1
Celery
1
Red Onion
Garlic
1
Beef & Pork Mince
1
Garlic & Herb Seasoning
1
classic roast seasoning
1
Tinned Cherry Tomatoes
1
Fusilli
(Contains Gluten; May be present Soy, Egg. )
1
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
butter
(Contains Milk; )
boiling water
brown sugar
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Grate carrot. Finely chop celery, onion (see ingredients) and garlic.
• In a large saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook celery, carrot and onion until softened, 5-6 minutes. • Add beef & pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1-2 minutes.
• Add tinned cherry tomatoes, fusilli and the boiling water ( 11/2 cups for 2P / 3 cups for 4P ) and bring to the boil. • Reduce heat to medium and cover with a lid. Simmer, stirring occasionally, until fusilli is cooked through, 12-14 minutes.
• Meanwhile, in a small bowl combine panko breadcrumbs (see ingredients), garlic, grated parmesan cheese and a drizzle of olive oil. Season with salt and pepper. • Place grated Parmesan cheese in small mounds on a lined oven tray. • Bake until cheese is golden and crisp at edges, 8-10 minutes (watch it doesn’t burn!). TIP: The Parmesan clusters will become crisp as they cool.
• Remove pan from heat, stir in the brown sugar and remaining butter. Season to taste with salt and pepper. TIP: Add a splash more water if the sauce looks too thick.
• Divide squiggly beef and pork hidden veggie fusilli between bowls. • Crumble over crispy parmesan clusters to serve. Enjoy! Little cooks: Help crumble the cheese clusters on top.