Double Rich Italian Pork & Leek Fasta-Pasta
with Veggies & Grated Parmesan
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
You can add just about anything to a pasta, but sometimes, simple really is best. Pork mince, leek and soffritto are cooked down and tossed through fusilli with a creamy, tomato-based sauce. A little Parmesan on top is all you need to complete this warm and comforting meal.
Ingredients
1 packet
Leek
1
Fusilli
(Contains: Wheat, Gluten May be present: Soy)
500 g
Pork Mince
1
Tomato Paste
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
1 sachet
Kiwi Spice Blend
1 packet
Soffritto Mix
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Boil kettle. Thinly slice leek. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork mince, soffritto mix and sliced leek, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce the frying pan heat to medium, then add tomato paste and Kiwi spice blend and cook until fragrant, 1 minute.
• Add chicken-style stock powder, cream and the reserved pasta water. Cook, stirring, until thickened, 2-3 minutes.
• Remove pan from heat, then add cooked fusilli and toss to coat. Season to taste with salt and pepper.
• Divide rich Italian pork and leek fasta-pasta between bowls.
• Sprinkle over grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the cheese!
