Easy Beef, Leek & Spinach 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 20 minute meal that looks and smells every bit as good as it tastes.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
leek
1 bag
baby spinach leaves
1 packet
beef mince
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 pinch
chilli flakes
1 bag
herbs
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Thinly slice white and light green parts of leek. • Roughly chop baby spinach leaves.
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook fettuccine, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fettuccine to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek and beef mince, breaking up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium. Add cream (see ingredients), chicken-style stock powder and Nan's special seasoning and cook until bubbling, 1 minute. • Add baby spinach, the butter, a pinch of chilli flakes (if using), the cooked spaghetti and reserved pasta water and cook until spinach is wilted, 2 minutes. Season with salt and pepper.
• Divide creamy pork, leek and spinach fettuccine between bowls. • Tear over herbs. Sprinkle with grated Parmesan cheese to serve. Enjoy!