Beef & Semi-Dried Tomato Pasta

Name: Beef & Semi-Dried Tomato Pasta with Garlic Pangrattato & Green Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet orecchiette; 2 clove garlic; 1 brown onion; 1 carrot; 1 cucumber; 1 packet kalamata olives; 1 packet beef mince; ½ packet panko breadcrumbs; 1 box passata; 20 g plant-based butter (for the sauce); 1 drizzle white wine vinegar; 1 bag mixed salad leaves; 1 sachet Nan's special seasoning

with Garlic Pangrattato & Green Salad

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'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?

Tags:

Climate Superstar

Allergens:

Gluten

•Wheat

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

orecchiette

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

2 clove

garlic

brown onion

carrot

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

Energy (kJ)3427 kJ

Fat26.1 g

of which saturates8.4 g

Carbohydrate97.1 g

of which sugars21.8 g

Protein44.2 g

Sodium1487 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.