HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Beef & Mushroom Farfalle
Quick Beef & Mushroom Farfalle

Quick Beef & Mushroom Farfalle

with Sun-Dried Tomato Pesto & Parmesan

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Tonight, we’ve livened up a classic pasta dish with red pesto, tender mushrooms and a sprinkling of Parmesan. You’re going to impress even your toughest critic with this flavoursome offering.

Allergens:GlutenMilkTree Nuts

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

beef mince

1 packet


(ContainsGlutenMay be present Egg, Soy)

1 punnet

sliced mushrooms

1 packet

garlic paste

1 sachet

dried oregano

1 packet

tomato paste

1 packet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 box


1 packet

beef stock pot

1 bag


1 bag

soffritto mix

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4023 kJ
Fat40 g
of which saturates14.8 g
Carbohydrate93.6 g
of which sugars17.3 g
Protein51.1 g
Sodium1451 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Bring a medium saucepan of salted water to the boil. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook beef mince, breaking up with a spoon, until browned, 4-5 mins • Meanwhile, cook farfalle in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, drain and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


• Add sliced mushrooms and garlic paste to beef. Cook, stirring, until mushrooms have softened, 4-5 minutes. • Add butter, soffritto mix and dried oregano and cook, stirring, until softened, 3-4 minutes.


• Add tomato paste and red pesto to frying pan, then stir to coat. Add passata, beef stock pot and a splash of reserved pasta water. Stir to combine. Reduce heat to medium, bring to a simmer and cook until thickened slightly, 4-5 minutes. • Add drained farfalle to pan, tossing to coat. Season with salt and pepper.

TIP: Add extra pasta water if the sauce looks too thick!


• Roughly chop parsley. • Divide pasta between bowls. Serve topped with grated Parmesan cheese and parsley.