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Nan's Creamy Beef & Veggie Pasta

Nan's Creamy Beef & Veggie Pasta

with Parmesan

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Twirl your fork around this beef and veggie fettuccine and you'll quickly discover how easy and tasty it is to eat! Served with a creamy tomato-based sauce and topped with Parmesan cheese, it's melt-in-your-mouth delicious!

Unfortunately, this week's yellow squash were in short supply. Some customers will receive capsicum instead of yellow squash. Don't worry, the recipe will be just as delicious!

Tags:Kid FriendlyQuick
Allergens:GlutenMilk

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 bag

yellow squash

1 clove

garlic

1 packet

fettuccine

(ContainsGlutenMay be present Egg, Soy)

1 packet

beef mince

1 sachet

tomato paste

1 sachet

Nan's special seasoning

1 sachet

garlic & herb seasoning

1 packet

light thickened cream

(ContainsMilk)

1 packet

beef stock pot

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3990 kJ
Fat39.7 g
of which saturates19.4 g
Carbohydrate93.8 g
of which sugars20.9 g
Dietary Fibre0 g
Protein51.3 g
Cholesterol0 mg
Sodium1813 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a large saucepan of salted water to the boil. Finely chop the carrot (unpeeled). Cut the yellow squash into 1cm chunks. Finely chop the garlic. Alternative Step 1 if you've received capsicum: Bring a large saucepan of salted water to the boil. Finely chop the carrot (unpeeled). Cut the capsicum into 1cm chunks. Finely chop the garlic.

2

Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the saucepan. Drizzle with olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef mince, breaking up with a spoon, until just browned, 3-4 minutes.

4

Add the carrot and squash to the beef and cook, stirring, until softened, 3-4 minutes. Alternative Step 4 if you've received capsicum: Add the carrot and capsicum to the beef and cook, stirring, until softened, 3-4 minutes.

5

Reduce the heat to a medium heat. Add the garlic, tomato paste, Nan's Special Seasoning and the garlic & herb seasoning. Cook until fragrant, 1 minute. Add the light thickened cream, reserved pasta water, beef stock pot and baby spinach leaves. Cook, stirring, until warmed through, 1 minute. Remove from the heat, add the fettuccine and toss to coat. Season to taste. TIP: Add a splash more water to your sauce if it's looking dry!

6

Divide the Nan's creamy beef and veggie pasta between bowls. Sprinkle with the grated Parmesan cheese to serve.