Double Creamy Tex-Mex Pulled Pork Fasta Pasta
with Capsicum & Cheddar Cheese
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Here’s a cuisine combo we’re excited to try - Mexican and Italian! Pulled pork is cooked in a creamy tomato sauce with Tex-Mex spices, before being tossed through golden twirls of fusilli and Cheddar cheese. This meal is sure to be a hit with the whole family!
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
500 g
Pulled Pork
1 sachet
Tex-Mex Spice Blend
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
1 packet
Leek
1
Capsicum
1 tin
Sweetcorn
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. Cook fusilli over high heat until ‘al dente’, 11 minutes. Reserve some pasta water (see ingredients).
• Drain, then return fusilli to saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, thinly slice capsicum.
• Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced leek and capsicum until softened, 5-6 minutes.
• Add pulled pork, sweetcorn, Tex-Mex spice blend and tomato paste, then cook, stirring until fragrant, 1-2 minutes. (cook in batches if your pan is getting crowded).
• Reduce the heat to medium, then add cream (see ingredients), the butter and reserved pasta water. Stir to combine.
• Remove from heat, then add cooked fusilli and half the shredded Cheddar cheese. Toss to combine.
• Divide creamy Tex-Mex pulled pork pasta between bowls.
• Top with remaining Cheddar cheese to serve. Enjoy!
