Pork & Roast Veggie Penne
with Grated Parmesan Cheese
Packed with the rich flavours of a classic creamy tomato sauce, you'll find it hard to believe it didn't involve hours of cooking. Silky baby spinach melts into the sauce, creating a mouth-watering meal everyone will love.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
tomato
1
onion
1 packet
pork mince
1 pinch
chilli flakes
1 bag
salad leaves
½ bottle
cream
(Contains: Milk; )
1 packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
1 sachet
Herb & Mushroom Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Cut tomato and onion into wedges. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until golden and tender, 15-20 minutes.
Cook penne in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. Add herb & mushroom seasoning and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.
Add salad leaves, longlife cream (see ingredients) and reserved pasta water to the pork. Stir to combine and simmer until just wilted, 1 minute.
Remove the pan from heat, then add cooked penne, roasted veggies and 1/2 the grated Parmesan cheese. Gently toss to combine and season to taste.
Divide pork and veggie penne between bowls. Top with remaining Parmesan cheese to serve.
