One-Pot Creamy Pork, Mushroom & Leek Pasta
with Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
If you have your favourite pair of slippers handy, we suggest putting them on because a bowl of creamy pasta is how we’re winding down for the day. Hum in bliss when you taste the mushrooms and leek in the sauce and with only one pot it’s a dinner with no fuss and a whole lot of comfort.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Leek
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy)
2
Garlic
1 packet
Button Mushrooms
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
250 g
Pork Mince
Not included in your delivery
1 drizzle
olive oil
1.75 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Slice leek and button mushrooms. • Finely chop garlic.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add leek and mushrooms, stirring occasionally, until just softened, 8-10 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• Add cream (see ingredients), the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), chicken-style stock powder and penne. • Stir to combine and bring to the boil. • Reduce heat to medium, then cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 15-20 minutes. • Remove from heat, then stir through grated Parmesan cheese. Season with pepper. TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.
• Divide one-pot creamy pork, mushroom and leek pasta between bowls to serve. Enjoy!
