Beef & Veggie Ragu Penne with Basil Pesto
Kids' Dinner: Cheesy Beef & Hidden Veggie Quesadillas
Enjoy one meal, two ways with our + Kids Dinner range. Cook a delicious dinner for the adults, and at the same time create a kid-friendly meal for the kids with a simple twist. Tonight's beef and veggie ragu works a treat over al dente penne for your dinner, and then as a filling for cheesy quesadillas for the kids' dinner tomorrow. helping you assemble. How good!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the kids' dinner portion are as follows: 3770kJ Energy, 48.6g Fat, 25.7g Saturated Fat, 59g Carbohydrate, 17.5g Sugars, 49.6g Protein, 1420mg Sodium.
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
2
zucchini
2 clove
garlic
1 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
2 box
passata
1 bag
mixed leaves
1 packet
basil pesto
(Contains Milk;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
beef mince
1 packet
soffritto mix
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Grate the zucchini. Finely chop garlic. Cook penne in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to pan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 5-7 minutes. Transfer to a bowl. Return pan to medium-high heat. Cook soffritto mix and zucchini until softened, 6-8 minutes. Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1 minute. Stir in beef, the brown sugar, beef-style stock powder, the butter and passata until slightly thickened, 1-2 minutes. Season to taste. Reserve two portions of mince mixture for the kids' dinner in a container, then refrigerate.
To the pan with the sauce, add reserved pasta water and cook, stirring, until slightly thickened, 2-3 minutes. Stir in mixed leaves and basil pesto until leaves are wilted, 1 minute.
Add cooked penne to the sauce, stirring to combine. Season to taste.
Little cooks: Older kids can help stir the pasta through the sauce under adult supervision. Be careful, the sauce is hot!
Divide beef and veggie ragu penne between bowls. Sprinkle over grated Parmesan cheese to serve.
When you're ready to make the kids' dinner, preheat oven to 220°C/200°C fan-forced. Arrange mini flourtortillas on a lined oven tray. Spoon reserved beef onto one half of each tortilla. Top with shredded Cheddar cheese. Fold empty half of each tortilla over, then press down. Brush or spray with olive oil, then season. Bake until cheese is melted, 10-12 minutes. Divide quesadillas between plates. Serve with light sour cream.