Quick Creamy Beef & Courgette Fusilli
with Parmesan Cheese
In this dish, we've paired a special seasoning straight from Nan's secret spice drawer with a silky cream-based sauce, then followed it up with tender beef mince for a quick meal that looks and smells every bit as good as it tastes.
We’ve replaced the spaghetti in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
Fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1
courgette
1 packet
baby leaves
½
Onion
1 stalk
celery
1 packet
beef mince
½ packet
cream
(Contains Milk; )
1 sachet
Nan's Special Seasoning
1 pinch
chilli flakes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook fusilli, uncovered, until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, grate courgette. • Roughly chop baby leaves. • Finely chop onion (see ingredients) and celery.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook courgette, onion, celery and beef mince, breaking up mince with a spoon, until browned, 6-7 minutes. • Reduce heat to medium, then add cream (see ingredients) and Nan's special seasoning and cook until bubbling, 1 minute. • Add baby leaves, the butter, the cooked fusilli and reserved pasta water and cook until leaves are just wilted, 2 minutes. Season with salt and pepper.
• Divide creamy beef and courgette fusilli. • Garnish with chilli flakes (if using). • Children can add the finishing touch by sprinkling the grated parmesan cheese on top. Enjoy!