Beef & Roast Veggie Wholemeal Fusilli
with Garlic-Chilli Fetta
Get a load of this wholesome pasta dinner! We've tossed wholemeal fusilli with beef, roasted veggies and our famous garlic-herb seasoning, then topped the whole thing off with garlic-chilli fetta for a kick of heat and umami.
The quantities provided above are averages only.
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
carrot
1
zucchini
1
capsicum
3 clove
garlic
1 pinch
chilli flakes
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 box
passata
1 bag
baby spinach leaves
1 packet
wholemeal fusilli pasta
(Contains Gluten, Wheat; May be present: Egg, Soy. )
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cut carrot and zucchini into bite-sized chunks. Thinly slice capsicum into strips. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While the veggies are roasting, cook wholemeal fusilli pasta in the boiling water until 'al dente', 12 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to pan. • Meanwhile, finely chop garlic. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook a pinch of chilli flakes (if using) and 1/2 the garlic until fragrant, 1 minute. • Transfer to a small bowl. Crumble fetta cubes into garlic-chilli oil mixture and stir to combine. Set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 2-3 minutes. • Reduce heat to medium, then add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Stir in passata, the brown sugar and reserved pasta water and cook until slightly thickened, 1-2 minutes. • Stir in cooked fusilli, roasted veggies and baby spinach leaves until combined. Season to taste.
TIP: Add a splash more water if the sauce mixture looks too thick.
• Divide beef and roast veggie wholemeal fusilli between bowls. • Top with garlic-chilli fetta to serve. Enjoy!