Nan’s Creamy Pork Fusilli
with Baby Leaves & Parmesan
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
2
Garlic
1 packet
Soffritto Mix
1 sachet
Nan's Special Seasoning
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and a pinch of salt. • Cook fusilli in the boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), then drain and return fusilli to the pan. Cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, finely chop garlic.
• In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook soffritto mix until softened, 4-5 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 5-6 minutes. • Add garlic, Nan's special seasoning and tomato paste and cook until fragrant, 1 minute. • Stir through cream (see ingredients), baby leaves, reserved pasta water and the brown sugar, until reduced slightly, 1-2 minutes. Remove pan from heat, then stir through fusilli.
• Divide Nan’s creamy pork fusilli between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch and help sprinkle over the cheese!
