Double Rich Italian Pork & Leek Fusilli
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Double Rich Italian Pork & Leek Fusilli

Double Rich Italian Pork & Leek Fusilli

with Grated Parmesan

You can add just about anything to a pasta, but sometimes, simple really is best. Pork mince, leek and celery are cooked down and tossed through twirls of fusilli with a creamy, tomato-based sauce. A little Parmesan on top is all you need to complete this warm and comforting meal.

Tags:
Kid Friendly
Allergens:
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 Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 stalk

Celery

1

Leek

1 packet

Fusilli

2 packet

Pork Mince

1 packet

Tomato Paste

1 sachet

Aussie Spice Blend

½ packet

Cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)4445 kJ
Calories1062 kcal
Fat54.8 g
of which saturates27.7 g
Carbohydrate71.6 g
of which sugars8.5 g
Dietary Fibre5.4 g
Protein66.8 g
Sodium1307 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

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil kettle. Finely chop celery. 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.

2
2

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook pork mince, celery and leek, breaking up with a spoon, until just browned, 5-7 minutes.

3
3

• Reduce frying pan heat to medium, then add tomato paste and Aussie spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, cream (see ingredients) and reserved pasta water, and cook, stirring, until thickened, 2-3 minutes. • Remove pan from heat, then add cooked fusilli and toss to coat. Season to taste.

4
4

• Divide creamy pork and leek fusilli between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!