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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.

Allergens:GlutenMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

tomato

1

red onion

3 clove

garlic

1 packet

penne

(ContainsGlutenMay be presentEgg, Soy)

1 packet

pork mince

1 pinch

chilli flakes

1 bag

baby spinach leaves

½ bottle

longlife cream

(ContainsMilk)

1 sachet

chicken-style stock powder

1 packet

grated Parmesan cheese

(ContainsMilk)

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
Utensils
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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1

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.

2

While the veggies are roasting, finely chop the garlic.

3

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.

4

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.

5

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.

6

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