Spag bol night just got a whole lot better! Add our vibrant red pesto to give this meal an instant flavour boost, then add a crisp pear salad to offset the rich and meaty flavours of the beef spaghetti. Bellissimo!
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.
spaghetti(ContainsGlutenMay be present Egg, Soy)
chicken stock pot
red pesto(ContainsMilk, Tree NutsMay be present Egg)
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Cut the capsicum into bite-sized chunks. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum, tossing, until tender, 4-5 minutes. Increase the heat to high, then add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes.
Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Drain and return to the pan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
While the spaghetti is cooking, reduce the frying pan to a medium heat. Cook the garlic and tomato paste, stirring, until fragrant, 2 minutes. Add the water and chicken stock pot. Simmer until thickened slightly, 3-4 minutes. Remove the pan from the heat and stir through the red pesto. Add the drained spaghetti to the pan, tossing to coat. Season with salt and pepper.
While the sauce is cooking, thinly slice the pear (see ingredients). In a medium bowl, combine a drizzle of olive oil and a drizzle of balsamic vinegar. Season, then add the mixed salad leaves and pear. Toss to combine.
Divide the beef and sun-dried tomato pesto spaghetti between plates. Sprinkle with the grated Parmesan cheese. Serve with the pear salad.