Creamy Pork & Roast Veggie Penne

Creamy Pork & Roast Veggie Penne

with Grated Parmesan Cheese

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Packed with the rich flavours of a classic creamy tomato sauce, you'll find it hard to believe it didn't involve hours of cooking. Silky baby spinach melts into the sauce, creating a mouth-watering meal everyone will love.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

3 clove


1 packet


(ContainsGlutenMay be presentEgg, Soy)

1 packet

pork mince

1 pinch

chilli flakes

1 bag

baby spinach leaves

½ bottle

longlife cream


1 sachet

chicken-style stock powder

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3954 kJ
Fat46.8 g
of which saturates23.7 g
Carbohydrate82.7 g
of which sugars10.6 g
Protein44.6 g
Sodium1191 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the tomato and red onion into wedges. Place the veggies on a lined oven tray. Add a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until golden and tender, 15-20 minutes.


While the veggies are roasting, finely chop the garlic.


Cook the penne in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the penne to the saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until browned, 4-5 minutes. Add the garlic and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.


Add the baby spinach leaves, longlife cream (see ingredients), chicken-style stock powder and reserved pasta water to the pork. Stir to combine and simmer until the spinach is just wilted, 1 minute. Remove from the heat, then add the cooked penne, 1/2 the grated Parmesan cheese and the roasted veggies. Gently toss to combine and season to taste.


Divide the creamy pork and veggie penne between bowls. Top with the remaining Parmesan cheese to serve.