You can add just about anything to a pasta, but sometimes simple and tasty is the way to go. We recommend cooking up a homey combination of pork cooked in a creamy sauce with hints of earthen flavours from the carrot. Sprinkle some Parmesan cheese and there you have it, a pasta that’s so simple you can cook it whenever you want!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
linguine(ContainsGlutenMay be presentSoy)
grated Parmesan cheese(ContainsMilk)
• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook linguine, uncovered, over high heat until 'al dente', 9 minutes. Drain, then return pasta to the pan.
• Thinly slice carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and carrot, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium-high, then add mushroom powder, cream (see ingredients) and a splash of water. Season with salt and pepper, then cook, stirring, until slightly reduced, 2-3 minutes. • Add cooked linguine and stir to combine. Remove from heat. • Meanwhile, thinly slice apple. In a medium bowl, combine salad leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide creamy pork and carrot linguine between plates. Sprinkle with grated Parmesan cheese. • Serve with balsamic-apple salad. Enjoy!