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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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

yellow squash

1 clove


1 packet


(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


1 packet

beef stock pot

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese


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
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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!


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