Herby Pork & Roast Veggie Trottole
with Capsicum & Garlic Pangrattato
- Wheat
- Gluten
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Trottole
1
Capsicum
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 sachet
Chilli Flakes
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1
Red Onion
1
Leek
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to boil. • Cut capsicum into bite-sized chunks. Thickly slice leek. Slice red onion into wedges. Finely chop garlic. • Place capsicum, leek and onion on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 15-20 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, cook trottole in boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the pan. • Meanwhile, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3-4 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer pangratto to a bowl, season to taste and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium, then add Aussie spice blend and remaining garlic and cook until fragrant, 1 minute. Add tomato sugo, the butter and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat, then stir through trottole, roasted veggies and baby spinach leaves. Season to taste.
• Divide herby pork and roast veggie trottole between bowls. • Top with garlic pangrattato. Sprinkle with a pinch of chilli flakes (if using). Enjoy!
