Creamy Tex-Mex Pork Mince Fusilli
with Cheddar Cheese & Capsicum
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Here’s a cuisine combo we’re excited to try - Mexican and Italian! Pork mince is cooked in a creamy tomato sauce with Tex-Mex spices, before being tossed through golden twirls of fusilli and topped with 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)
250 g
Pork Mince
1 sachet
Tex-Mex Spice Blend
1
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
You will need
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain, then return fusilli to saucepan with a drizzle of olive oil.
• While the pasta is cooking, finely chop celery. Grate carrot. Little cooks: Under adult supervision, kids can help grate the carrot!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and carrot until softened, 5-6 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add pork mince, Tex-Mex spice blend and tomato paste and cook, breaking up mince with a spoon, until fragrant and browned, 3-4 minutes. • Reduce the heat to medium, then add cream (see ingredients), chicken-style stock powder, the butter and reserved pasta water. Stir to combine. • Remove from heat, then add fusilli and half the shredded Cheddar cheese. Toss to combine.
• Divide Mexican pork mince fusilli between adult and child portion. • Top with remaining Cheddar cheese. Tear coriander over adult portion. Enjoy!
