Creamy Pork & Pumpkin Fusilli
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Creamy Pork & Pumpkin Fusilli

Creamy Pork & Pumpkin Fusilli

with Parmesan Cheese & Chilli Flakes

There are plenty of choices for a good fusilli out there, but we’re positive we have the winning combination of ingredients that will top the lot. Savoury pork mince and sweet roasted pumpkin come together in a creamy sauce that clings to perfectly al dente fusilli. That sounds (and tastes) like the best to us.

We’ve replaced the risoni in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time20 minutes


Serving amount

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

1 packet




1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Pork Mince

1 sachet

Nan's Special Seasoning

1 packet

baby leaves

1 pinch

chilli flakes

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1 tbs

plain flour

(Contains Gluten; )

½ cup


(Contains Milk; )


Nutrition Values

Energy (kJ)2786 kJ
Calories666 kcal
Fat31.4 g
of which saturates13.6 g
Carbohydrate51.4 g
of which sugars10.6 g
Protein40.6 g
Sodium702 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Paper
Baking Tray
Large Pan
Medium Saucepan
Large Frying Pan



• Preheat oven to 220°C/200°C fan forced. Boil the kettle. • Place peeled & chopped pumpkin on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.


• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli, uncovered, over a high heat, 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain. • Zest lemon to get a pinch and slice into wedges.


• Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk. Whisk until smooth. • Stir through grated Parmesan cheese, then season with salt & pepper. Transfer to a bowl and set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Add Nan's special seasoning and cook until fragrant and browned, 1-2 minutes. • Add fusilli, pumpkin, white sauce and reserved pasta water. Stir and simmer until slightly thickened, 1-2 minutes.


• Remove from heat, stir in baby leaves, lemon zest and a good squeeze of lemon juice. Season to taste. • Divide creamy pork & pumpkin fusilli between bowls. • Garnish with chilli flakes (if using). Enjoy!

TIP: Add a splash of water if the mixture looks too thick.