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Creamy Beef & Zucchini

Creamy Beef & Zucchini

with Herbed Fettucine

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Yoghurt is a healthy alternative to cream in a pasta sauce; it also adds a delicious tanginess to silky, melt in your mouth beef strips in this creamy sauce.

Allergens:GlutenFishMilkSulphites

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 difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

¾ packet

fettuccine

(ContainsGlutenMay be present Egg, Soy)

1 bunch

parsley

1 packet

beef strips

1

brown onion

1 clove

garlic

1 cube

beef stock

0.3 tub

Greek-style yoghurt

(ContainsMilk)

2

zucchini

2 tsp

Dijon mustard

(ContainsSulphites)

Not included in your delivery

1.5 tbs

plain flour

(ContainsGluten)

3 tbs

olive oil

½ cup

boiling water

3 tbs

Worcestershire sauce

(ContainsFish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3020 kJ
Fat21.6 g
of which saturates6.4 g
Carbohydrate77.8 g
of which sugars7.3 g
Dietary Fibre0 g
Protein50.6 g
Cholesterol0 mg
Sodium376 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Chopping board
Knife
Saucepan
Sieve
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Finely chop the parsley leaves. Finely slice the brown onion. Peel and crush the garlic. Dice the zucchini. In a small bowl, combine the crumbled beef stock cube, boiling water, Worcestershire sauce and Dijon mustard (if using).

2

Add the fettucine to the saucepan of boiling water and cook for about 10 minutes, or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain and return to the saucepan. Add 1 tablespoon of olive oil and the parsley (reserve a teaspoon of parsley or the garnish) to the saucepan and toss to coat the pasta. Set aside. Note: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!

3

In a medium bowl, add the plain flour and season with salt and pepper. Add the beef strips and toss to coat. Tossing your beef in flour before you sear it is a good idea for two reasons 1. The flour creates a flavourful crust for the beef and insulates the strips from the high heat of the pan 2. Once a liquid is added to the pan, the flour on the beef will thicken the sauce, make it creamy and add richness, depth and flavour.

4

Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat and cook the beef in batches for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside.

5

Return the pan to a medium heat and add the remaining olive oil. Add the brown onion and cook, stirring, for 4-5 minutes, or until soft. Add the zucchini and garlic and cook for a further 4 minutes, or until soft. Add the beef stock mixture, bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the sauce has slightly thickened. Return the beef to the pan for 1 minute to heat through. Remove the pan from the heat and stir through the Greek yoghurt just before serving (add as much as needed to reach your desired consistency).

6

Divide the herby pasta between bowls. Top with the zucchini beef and remaining parsley.