Creamy Pork Sausage & Broccoli Farfalle
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Creamy Pork Sausage & Broccoli Farfalle

Creamy Pork Sausage & Broccoli Farfalle

with Fennel & Parmesan

Here's a neat trick: squeeze the pork sausage meat out of the casings in small pieces to make mini meatballs! Add some broccoli and baby spinach for green goodness, toss with farfalle and you've got a pasta dish that's a sure-fire winner.

Allergens:
Gluten
•Sulphites
•Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1 unit

onion

1 head

broccoli

3 clove

garlic

1 packet

farfalle

(Contains Gluten; May be present Egg, Soy. )

1 packet

Classic Pork Sausages

(Contains Sulphites, Gluten; )

1 tin

tomato paste

½ sachet

fennel seeds

1 pinch

chilli flakes

½ packet

Pure Cream

(Contains Milk; )

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

½ tsp

salt

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories5130 kcal
Fat70.8 g
of which saturates34.2 g
Carbohydrate91 g
of which sugars14.3 g
Dietary Fibre0 g
Protein49.5 g
Cholesterol0 mg
Sodium2100 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.

Utensils

•Large Non-Stick Pan
•Medium Pan

Instructions

GET PREPPED
1

Bring a medium saucepan of salted water to the boil. Finely chop the brown onion. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press).

BOIL THE FARFALLE & BROCCOLI
2

Add the farfalle to the saucepan of boiling water and cook until almost tender, 7 minutes. Add the broccoli and cook until the broccoli is just tender and the pasta is ‘al dente’, 3-4 minutes. Drain, reserving 1/2 cup pasta water. Return the farfalle and broccoli to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

COOK THE SAUSAGE MEATBALLS
3

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, squeeze the meat out of the pork sausage casing in small chunks, directly into the pan. You should get around 10 small meatballs per person. Cook, tossing, until browned all over, 3-4 minutes. TIP: This is a cheat's way of making flavourful meatballs without having to roll the meat!

ADD THE AROMATICS
4

Add the onion and cook, stirring, until soft, 2-3 minutes. Add the garlic, fennel seeds (1/2 sachet for 2 people / 1 sachet for 4 people), a pinch of chilli flakes (if using) and the tomato paste and cook, stirring, until fragrant, 1-2 minutes.

BRING EVERYTHING TOGETHER
5

Reduce the heat to low and add the pure cream (see ingredients list) and the salt. Stir until well combined. Add the baby spinach leaves and cooked farfalle and broccoli and stir until the pasta is well coated and the baby spinach has wilted. Loosen the sauce with a splash of reserved pasta water, if needed. Season to taste with salt and pepper.

SERVE
6

Divide the creamy pork sausage farfalle between bowls and garnish with the grated Parmesan cheese.