Creamy Beef & Pumpkin Fusilli
with Parmesan Cheese & Chilli Flakes
There are plenty of choices for a good fusilli out there, but we’re positive we have the winning combination of ingredients that will top the lot. Savoury beef mince and sweet roasted pumpkin come together in a creamy sauce that clings to perfectly al dente fusilli. That sounds (and tastes) like the best to us.
We’ve replaced the risoni in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 packet
Fusilli
(Contains Gluten; May be present Soy, Egg. )
½
lemon
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
beef mince
1 sachet
Nan's Special Seasoning
1 packet
baby leaves
1 pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
½ cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan forced. Boil the kettle. • Place peeled & chopped pumpkin on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli, uncovered, over a high heat, 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain. • Zest lemon to get a pinch and slice into wedges.
• Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk. Whisk until smooth. • Stir through grated Parmesan cheese, then season with salt & pepper. Transfer to a bowl and set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add Nan's special seasoning and cook until fragrant and browned, 1-2 minutes. • Add fusilli, pumpkin, white sauce and reserved pasta water. Stir and simmer until slightly thickened, 1-2 minutes.
• Remove from heat, stir in baby leaves, lemon zest and a good squeeze of lemon juice. Season to taste. • Divide creamy beef & pumpkin fusilli between bowls. • Garnish with chilli flakes (if using). Enjoy!
TIP: Add a splash of water if the mixture looks too thick.