Herby Beef Presto Pasta

Name: Herby Beef Presto Pasta with Spinach & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Fettuccine; 1 packet Garlic Paste; 250 g Beef Mince; 1 packet Parmesan Cheese; 1 packet Soffritto Mix; 1 sachet Tomato & Herb Seasoning; 1 packet Tomato Sugo; 1 sachet Thyme; 1 drizzle olive oil; 1 tsp brown sugar; 20 g butter

with Spinach & Parmesan Cheese

4.5(14)

Recipe Development TeamUpdated on June 29, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

862 kcal

Protein

:

50.1g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk
Soy
May contain traces of allergens
Gluten
Wheat

Made for twisting and twirling, super ‘al dente’ fettuccine will soak up the herby beef laced sauce so well. All that is left is some major slurping action and a sprinkle of Parmesan, just like the Italians do! We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Fettuccine

(Contains: Wheat, Gluten May be present: Soy)

1 packet

Garlic Paste

250 g

Beef Mince

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Soffritto Mix

1 sachet

Tomato & Herb Seasoning

1 packet

Tomato Sugo

(May be present: Gluten, Wheat)

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk)

Nutritional Values

Energy (kJ)3610 kJ

Calories862 kcal

Fat36.8 g

of which saturates18 g

Carbohydrate79.6 g

of which sugars14.9 g

Dietary Fibre8.3 g

Protein50.1 g

Cholesterol16.2 mg

Sodium1460 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fettuccine over high heat, stirring occasionally, until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients).
• Drain fettuccine, then return to saucepan. Drizzle with olive oil if needed.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

2

• Meanwhile, pick thyme leaves. • 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 soffritto mix and cook, stirring, until softened, 4-5 minutes. • Reduce heat to medium, then add thyme, garlic paste and tomato & herb seasoning, and cook until fragrant, 1-2 minutes.

3

• Add tomato sugo, the brown sugar, the butter and reserved pasta water to the pan. Stir to combine and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then add cooked spaghetti and baby spinach leaves, tossing until wilted and combined. Season to taste.