HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef & Sun Dried Tomato Pesto Spaghetti
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



3 clove


1 packet

beef mince

1 packet


(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



1 packet

grated Parmesan cheese


Not included in your delivery


olive oil

¾ cup


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
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. 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.