Double Rich Italian Pork & Leek Penne
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.
We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1 stalk
Celery
1
Leek
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
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
Nutrition Values
Utensils
Instructions
• 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 penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain penne, then return to saucepan.
• 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.
• 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 penne and toss to coat. Season to taste.
• Divide creamy pork and leek penne between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!