Creamy Beef & Leek Spaghetti
with Parmesan Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
1
Zucchini
1 packet
Sliced Mushrooms
1 packet
Thickened Cream
(Contains: Milk;)
250 g
Beef Mince
1 sachet
Nan's Special Seasoning
Cooking Steps
• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook spaghetti in boiling water, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return spaghetti to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre
• Meanwhile, grate zucchini.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms and beef mince, breaking up mince with a spoon, until browned, 5-6 minutes. Add zucchini and cook for a further 2-3 minutes. Drain oil from the pan. • Reduce heat to medium, then add thickened cream, stock concentrate, Nan's special seasoning and reserved pasta water and cook until bubbling, 1 minute. • Add baby spinach leaves, the butter, a pinch of chilli flakes (if using) and the cooked spaghetti, toss to coat and cook until spinach is wilted, 1-2 minutes. Season to taste.
• Divide creamy beef spaghetti between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!
