Beef Mince & Pesto Spaghetti

Name: Beef Mince & Pesto Spaghetti with Flaked Almonds & Garden Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; brown sugar; plant-based butter; 1 Spaghetti; 1 Apple; 2 Garlic; 1 Beef Mince; 1 Garlic & Herb Seasoning; 1 Vegetable Stock Powder; 1 Plant-Based Basil Pesto; 1 Mixed Salad Leaves; 1 Flaked Almonds; 1 Snacking Tomatoes; 1 Passata; 1 Parsley

with Flaked Almonds & Garden Salad

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The perfect dish for protein-rich Monday you ask? Our beef mince is the ideal substitute for plant-based mince, working a treat with the basil pesto-laced red sauce. ‘Al dente’ spaghetti brings the two components together and makes sure that none of the delicious sauce goes to waste.

Allergens:

Gluten

•Wheat

•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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Spaghetti

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

Apple

Garlic

Beef Mince

Garlic & Herb Seasoning

Vegetable Stock Powder

Plant-Based Basil Pesto

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

Mixed Salad Leaves

Flaked Almonds

(Contains: Almond; May be present: Soy, Milk, Walnut, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)

Snacking Tomatoes

Passata

Parsley

Not included in your delivery

olive oil

brown sugar

plant-based butter

Nutritional Values

Energy (kJ)3560 kJ

Calories851 kcal

Fat37.1 g

of which saturates9 g

Carbohydrate81.8 g

of which sugars13.6 g

Dietary Fibre10.6 g

Protein42.8 g

Sodium1131 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti, then return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Thinly slice apple (see ingredients) into wedges. • Roughly chop snacking tomatoes. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute.

• Add passata, the brown sugar, vegetable stock powder, the plant-based butter and reserved pasta water. Cook until slightly thickened, 2-3 minutes. • Add plant-based basil pesto and cooked spaghetti. Toss to coat. Season to taste. Remove pan from heat.

• In a medium bowl combine apple, snacking tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.

• Divide plant-based mince and pesto spaghetti between plates. Top with flaked almonds and tear over parsley. • Serve with garden salad. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide beef mince and pesto spaghetti between plates. Top with flaked almonds and tear over parsley. • Serve with garden salad. Enjoy!