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Beef & Sun-Dried Tomato Pesto Spaghetti

Beef & Sun-Dried Tomato Pesto Spaghetti

with Pear Salad

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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!

Tags:Kid Friendly
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 Time28 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

3 clove

garlic

1 packet

beef mince

1 packet

spaghetti

(ContainsGlutenMay be present Egg, Soy)

2 packet

tomato paste

1 packet

chicken stock pot

1 packet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

mixed salad leaves

½

pear

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

¾ cup

water

1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4268 kJ
Fat47 g
of which saturates11.3 g
Carbohydrate92.6 g
of which sugars20.3 g
Protein50.5 g
Sodium1296 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Cut the capsicum into bite-sized chunks. Finely chop the garlic.

2

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.

3

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.

4

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.

5

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.

6

Divide the beef and sun-dried tomato pesto spaghetti between plates. Sprinkle with the grated Parmesan cheese. Serve with the pear salad.