Nan's Pork & Basil ‘Pesto’ Fettuccine
with Leek, Chorizo & Parmesan Cheese
- Milk
- Cashew
- Gluten
- Wheat
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
A fettuccine dinner demands a checkered tablecloth, candles and the freshest ingredients to pull off a dinner that will win hearts. To achieve this, cook up pork mince in a tomato sauce with leek and carrot, then toss through some plant-based basil pesto. We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Leek
1 sachet
Nan's Special Seasoning
250 g
Pork Mince
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Vegetable Stock Powder
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
1 packet
Plant-Based Basil Pesto
(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Fettuccine
(Contains: Gluten, Wheat May be present: Soy)
200 g
Mild Chorizo
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
1 tsp
brown sugar
Nutrition
You will need
Cooking Steps
• Boil the kettle. Thinly slice white and light green parts of leek. Grate the carrot. • Roughly chop mild chorizo. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook spaghetti, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return spaghetti to the saucepan. TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, leek and carrot, breaking up mince with a spoon, until browned, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes, reserved pasta water, chicken-style stock powder, the butter and brown sugar. • Simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
• When the sauce is done, add spaghetti, cooked chorizo and basil pesto to the pan, then stir to combine. Season to taste.
• Divide pork and basil pesto spaghetti between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.
