Garlic-Herb Pork & Veggie Penne
with Parmesan
In this dish, we've teamed the Italian inspired tomato sauce with seasoned pork mince and colourful veggies for a meal that looks every bit as good as it tastes.
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
Ingredients
1
leek
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
tomato sugo
½ sachet
Seasoning Blend
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Thinly slice leek.
• Cook penne in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return penne to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek until just tender, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.
• Add tomato sugo, seasoning blend (see ingredients), the brown sugar and reserved pasta water and stir to combine. • Reduce heat to medium, then simmer until slightly thickened, 2-3 minutes.
• Add cooked penne, the butter and baby spinach leaves and stir to combine. Remove from heat, then season with pepper.
TIP: Add a dash more water if the sauce is too thick.
• Divide garlic-herb pork and veggie penne between bowls. • Garnish with grated Parmesan cheese to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
