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Italian Recipes

Quick Beef & Mushroom Farfalle

Quick Beef & Mushroom Farfalle

Quick Beef & Mushroom Farfalle

with Sun-Dried Tomato Pesto & Parmesan

Up to 180$ + Free Treats / Extras for Life

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:

Gluten

•Milk

•Almond

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

beef mince

1 packet

farfalle

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

1 punnet

sliced mushrooms

1 packet

garlic paste

1 sachet

dried oregano

1 packet

tomato paste

1 packet

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

1 box

passata

1 packet

beef stock pot

1 bag

parsley

1 bag

soffritto mix

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

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

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• 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.

3

• 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!

4

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

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