HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Pork & Saucy Leek Fusilli
topBanner
Quick Pork & Saucy Leek Fusilli

Quick Pork & Saucy Leek Fusilli

with Garlic-Parmesan Pangrattato

Read more

In this dish, we've teamed a rich tomato-based sauce with leek and tender pork mince for a speedy weeknight meal that looks and smells every bit as good as it tastes.

Tags:QuickKid Friendly
Allergens:GlutenMilk

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 bunch

baby broccoli

1

leek

1 packet

fusilli

(ContainsGlutenMay be presentSoy, Egg)

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

1 packet

pork mince

1 packet

tomato paste

1 sachet

chicken-style stock powder

3 clove

garlic

1 packet

grated Parmesan cheese

(ContainsMilk)

1 sachet

Nan's special seasoning

1 pinch

chilli flakes

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4108 kJ
Fat38.2 g
of which saturates17.1 g
Carbohydrate106 g
of which sugars19.3 g
Protein48.9 g
Sodium2275 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a large saucepan of salted water to the boil. Finely chop the garlic. Grate the carrot. Trim the baby broccoli and cut into thirds. Thinly slice the leek.

2

Cook the fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people), then drain and return the fusilli to the saucepan. Cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden browned, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, allow to cool, then stir through the grated Parmesan cheese. Season with pepper and set aside.

4

Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, carrot, baby broccoli and leek, breaking the mince up with a spoon, until just browned, 4-5 minutes.

5

Reduce the heat to medium, then add the tomato paste, butter, Nan's special seasoning and remaining garlic. Cook, stirring, until fragrant, 1 minute. Add the reserved pasta water, chicken-style stock powder and brown sugar, then bring to a simmer. Cook until thickened slightly, 2-3 minutes. Add the cooked fusilli and toss to combine. Season to taste.

6

Divide the pork and saucy leek fusilli between bowls. Top with the garlic-Parmesan pangrattato. Sprinkle with a pinch of chilli flakes (if using).