Creamy Tex-Mex Pulled Pork Pasta

Name: Creamy Tex-Mex Pulled Pork Pasta with Cheddar Cheese & Coriander
Total time: 15m
Yield: 2
Ingredients: 1 Red Onion; 1 packet Shredded Cheddar Cheese; 200 g Pulled Pork; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 packet Cream; 1 Carrot; 1 packet Orecchiette; 1 drizzle olive oil; 20 g butter

with Cheddar Cheese & Coriander

Recipe Development TeamUpdated on January 21, 2026

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Calories

1210 kcal

Protein

37.8g protein

Difficulty

Easy

Allergens:

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 perfectly 'Al dente' pasta and Cheddar cheese. This meal is sure to be a hit with the whole family! We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

200 g

Pulled Pork

1 sachet

Tex-Mex Spice Blend

1 packet

Tomato Paste

1 packet

Cream

(Contains: Milk; )

Carrot

1 packet

Orecchiette

(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories1210 kcal

Energy (kJ)5050 kJ

Fat81.2 g

of which saturates48 g

Carbohydrate84.3 g

of which sugars14.7 g

Dietary Fibre6.9 g

Protein37.8 g

Sodium1250 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

•Stor kastrull

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. Cook orecchiette 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 orecchiette 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, grate carrot.
• Thinly slice onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 5-6 minutes.
• Add pulled pork, Tex-Mex spice blend and tomato paste and cook, stirring until fragrant, 1-2 minutes.
• Reduce heat to medium, then add cream (see ingredients), the butter and reserved pasta water. Stir to combine.
• Remove from heat, then add cooked orecchiette and half the shredded Cheddar cheese. Toss to combine.