HelloHero: Italian Pork Pasta
with Baby Leaves & Cheddar Cheese
Pasta with a cheesy tomato sauce, veggies and the combo of pork, all packed into one amazing piled-high pasta. If that’s what you were hoping for, then this dish won’t disappoint you!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Tomato
1 packet
Orecchiette
(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
250 g
Pork Mince
1 packet
Baby Leaves
1 packet
Tomato Paste
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Kiwi Spice Blend
Not included in your delivery
1 tsp
brown sugar
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
1 cup
milk
(Contains: Milk; )
2 tbs
plain flour
(Contains: Wheat, May contain traces of allergens, Gluten; )
cup
plain flour
(Contains: Wheat, May contain traces of allergens, Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil.
• Cook orecchiette in boiling water, over high heat, until 'al dente', 8 minutes.
• Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain orecchiette and return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop onion (see ingredients) and tomato.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add onion and tomato, and cook until tender, 3-5 minutes.
• Reduce the frying pan to medium heat, then add Kiwi spice blend, plain flour, butter and tomato paste and cook until fragrant, 1-2 minutes.
• Add chicken-style stock powder, the brown sugar, and slowly stir in milk, allow to slightly thicken.
• Remove pan from heat, then add cooked orecchiette, baby leaves and cheddar cheese, stirring, until leaves are wilted. Season with salt and pepper.
• Divide pork orecchiette between bowls.
• Top with shredded Parmesan cheese to serve. Enjoy!
