Pesto Beef & Pork Fasta Pasta
with Leek & Parmesan
- Gluten
- Wheat
- Cashew
- Milk
- May contain traces of allergens
- Soy
- Wheat
- Gluten
- Milk
- Sesame
- Fish
- Eggs
Beef and pork come together in a creamy pesto sauce for a rich, comforting pasta. Leek adds extra savoury depth, while a squeeze of lemon lifts the dish for a bright, flavour-packed finish.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Penne
(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )
1 packet
Leek
1 packet
Plant-Based Basil Pesto
(Contains: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, May contain traces of allergens, Cashew; )
250 g
Beef & Pork Mince
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 packet
Baby Spinach Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a
generous pinch of salt.
• Add penne to the boiling water and cook, over high heat, until ‘al dente’,
12 minutes.
• Reserve pasta water (see ingredients). Drain penne, then return to
saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
beef & pork mince and sliced leek, breaking up with a spoon, until just
browned, 4-5 minutes. Season with salt and pepper.
• Add garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then stir in cream (see ingredients), chicken-style
stock powder, plant-based basil pesto, cooked penne, a squeeze of lemon
juice and the reserved pasta water. Cook until sauce thickens slightly,
1-2 minutes.
• Remove from heat and stir through baby spinach leaves. Season to taste.
• Divide ‘pesto’ beef and pork fasta pasta between bowls.
• Sprinkle with grated Parmesan cheese and tear over parsley to
serve. Enjoy!
