Double Creamy Beef & Veggie Pasta Nests
with Cheddar Cheese
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! This saucy creation uses a creamy sauce to coat spaghetti, with chunks of tender mince and flavoursome Cheddar. Add veggies that are subtly hidden within the pasta, and you’ve got a new recipe that's sure to please everyone.
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 stalk
Celery
½
Onion
1
Carrot
1 packet
Spaghetti
(Contains Gluten; May be present Soy, Egg. )
2 packet
Beef Mince
1 sachet
Nan's Special Seasoning
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop celery and onion (see ingredients). Grate carrot. • Cook spaghetti in the boiling water until 'al dente', 10 minutes. Drain and return spaghetti to the saucepan. Drizzle with a little olive oil to prevent sticking.
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. Remember the water is boiling, so be careful!
• Meanwhile, heat a large frying pan over mediumhigh heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add celery, onion and carrot and cook, stirring, until softened, 4-5 minutes.
• Reduce the frying pan to medium heat. Add Nan's special seasoning and garlic & herb seasoning and cook, until fragrant, 1 minute. • Add cream (see ingredients) and cook, stirring, until warmed through, 1 minute.
Little cooks: Take charge by adding the spice blends!
• Remove pan from heat, then add cooked spaghetti, half the shredded Cheddar cheese and the egg and toss to coat. Season to taste.
• Spray muffin tins with oil, then pack tightly with pasta. Sprinkle over remaining Cheddar cheese. • Bake until the pasta goes crunchy and golden, 8-10 minutes.
• Divide creamy beef and veggie pasta nests between plates. Enjoy!