Beef Mince & Pesto Pasta
with Flaked Almonds & Garden Salad
- Wheat
- Gluten
- Almond
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Eggs
Here's the perfect dish for messy Monday: our beef works a treat with the basil pesto-laced red sauce. Al dente spaghetti brings the two components together, and makes sure that none of the delicious sauce goes to waste. *We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Parsley
250 g
Beef Mince
1 packet
Mixed Salad Leaves
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Eggs.)
1
Apple
1 packet
Passata
Not included in your delivery
½ tbs
brown sugar
20 g
plant-based butter
1 drizzle
vinegar (balsamic or white wine) (pantry)
1 drizzle
olive oil
Utensils
Cooking Steps
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fettuccine, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Thinly slice apple (see ingredients) into wedges. • Roughly chop snacking tomatoes. • Finely chop garlic.
• Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute.
• Add passata, the brown sugar, the plant-based butter and reserved pasta water. Cook until slightly thickened, 2-3 minutes. • Add plant-based basil pesto and cooked spaghetti. Toss to coat. Season to taste. Remove pan from heat.
• In a medium bowl combine apple, snacking tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide beef mince and pesto pasta between plates. Top with flaked almonds and tear over parsley. • Serve with garden salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the pesto-tomato combo, though some preferred traditional tomato sauce. The basil pesto added a unique twist to the classic spaghetti dish.
- Ease of prep: Quick and simple to prepare, this recipe offered a fresh take on pasta that was still fast to make.
- Suggestions: Several suggested adding extra veggies like mushrooms or capsicum to boost nutrition. Some recommended pairing with garlic bread instead of the salad.
- Portions: While some found it filling with leftovers, others felt the portion was small for two people and could use more plant-based mince.
- Texture: Some noted the plant-based mince had a good texture, while others preferred different brands that break up better in the pan.
