HelloHero: Easy Creamy Double Beef & Pork Fusilli
with Chargrilled Capsicum Relish & Greens
If you have your favourite pair of slippers handy, we suggest putting them because a bowl of creamy fusilli is how we’re winding down for the day. Hum in bliss when you taste the beef and pork mince in a rich and creamy sauce with chargrilled capsicum stirred through. It’s a dinner with no fuss and a whole lot of comfort.
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; May be present Soy, Egg. )
1 stalk
Celery
2 packet
Beef & Pork Mince
1 sachet
Aussie Spice Blend
½ packet
Cream
(Contains Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
baby leaves
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli uncovered, over high heat, until ‘al dente’, 12 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan.
• Meanwhile, finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook celery and beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add Aussie spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and reserved pasta water (¼ cup for 2 people / ½ cup for 4 people), and cook, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby leaves. Stir to combine.
• Divide creamy beef and pork fusilli between bowls. Enjoy!