HelloHero: Italian Beef & Pork Fusilli
with Baby Leaves & Cheddar Cheese
Fusilli with a cheesy tomato sauce, veggies and the combo of beef and pork, all packed into one amazing piled-high pasta. If that’s what you were hoping for then this dish won’t disappoint you!
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. )
½
Onion
1
tomato
1 packet
beef & pork mince
1 sachet
Aussie Spice Blend
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
40 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 cup
milk
(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. • Cook fusilli in boiling water, over high heat, until 'al dente', 12 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain fusilli and return to 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, finely chop onion (see ingredients) and tomato. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and tomato, then cook, tossing, until tender, 3-5 minutes.
• Reduce frying pan to medium heat, then add Aussie spice blend, the plain flour, butter and tomato paste and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder and the brown sugar, then slowly stir in the milk, allow to slightly thicken. • Remove pan from heat, then add cooked fusilli, baby leaves and shredded Cheddar cheese, stirring until leaves are wilted. Season with salt and pepper.
• Divide Italian beef and pork fusilli between bowls. • Top with grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese!