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.
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fusilli(ContainsGlutenMay be presentSoy, Egg)
panko breadcrumbs(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)
chicken-style stock powder
grated Parmesan cheese(ContainsMilk)
Nan's special seasoning
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.
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.
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.
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.
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.
Divide the pork and saucy leek fusilli between bowls. Top with the garlic-Parmesan pangrattato. Sprinkle with a pinch of chilli flakes (if using).