HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pork & Roast Veggie Penne
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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

onion

1 packet

penne

(ContainsGlutenMay be presentSoy, Egg)

1 packet

pork mince

1 sachet

herb & mushroom seasoning

1 pinch

chilli flakes

1 bag

baby spinach leaves

½ bottle

cream

(ContainsMilk)

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3825 kJ
Fat46.3 g
of which saturates23.6 g
Carbohydrate76.5 g
of which sugars11 g
Protein45.4 g
Sodium623 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Cut tomato and red onion into wedges. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until golden and tender, 15-20 minutes.

2

Cook 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 pasta 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.

3

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

4

Add baby spinach leaves, longlife cream (see ingredients) and reserved pasta water to the pork. Stir to combine and simmer until just wilted, 1 minute.

5

Remove the pan from heat, then add cooked penne, roasted veggies and 1/2 the grated Parmesan cheese. Gently toss to combine and season to taste.

6

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