Beef & Semi-Dried Tomato Pasta
with Garlic Pangrattato & Green Salad
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling the olives and the 'beef'. What more could you want?
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 clove
garlic
1
brown onion
1
carrot
1
cucumber
1 packet
kalamata olives
1 packet
beef mince
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 box
passata
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to pan.
• Meanwhile, finely chop garlic and brown onion. Roughly chop kalamata olives. Grate carrot. Thinly slice cucumber into half-moons. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Transfer to a small bowl. Season with salt and pepper to taste. Set aside.
• Return frying pan to high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. • Add carrot and beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Stir through passata, reserved pasta water, Nan's special seasoning, and kalamata olives. Reduce heat to medium and simmer until slightly thickened, 3-5 minutes. Stir through the plant-based butter. Add cooked orecchiette to pan and toss to coat. Season to taste. • Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and cucumber. Toss to coat.
• Divide plant-based 'beef' and kalamata olive pasta between bowls. • Top with garlic pangrattato. • Serve with green salad. Enjoy!