Pork & Roasted Veggie Trottole
with Parmesan & Parsley
In this dish, we've teamed the traditional Italian tomato sauce with seasoned pork mince and roasted veggies for a meal that looks every bit as good as it tastes.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
carrot
1
capsicum
1 packet
Trottole
(Contains Gluten; May be present Soy. )
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 tin
chopped tomatoes
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 bag
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the carrot into bite-sized chunks. Slice the capsicum into strips. Place the carrot and capsicum on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
While the veggies are roasting, cook the trottole in the boiling water until 'al dente', 13 minutes. Reserve some pasta water, then drain the pasta and return 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 trottole is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until browned, 2-3 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes.
Add the tomato paste to the pork and stir to coat. Add the chopped tomatoes, brown sugar and beef-style stock powder and stir to combine. Reduce the heat to medium, then simmer until slightly thickened, 5 minutes. Add the salt and season with pepper. Add the baby spinach leaves and butter, then stir through until the spinach has wilted, 1 minute. Remove from the heat.
TIP: If you have time, simmer the sauce for an extra 10 minutes!
Gently stir the roasted veggies and cooked trottole through the sauce.
TIP: You can serve the sauce on top of the trottole if you prefer!
TIP: Add a dash of reserved pasta water if the sauce is too thick.
Roughly chop the parsley leaves. Divide the pork and roasted veggie trottole between bowls. Garnish with the grated Parmesan cheese and parsley to serve.
