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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penne(ContainsGlutenMay be presentEgg, Soy)
baby spinach leaves
chicken-style stock powder
grated Parmesan cheese(ContainsMilk)
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.