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

Quick Pork & Saucy Leek Fusilli

with Garlic-Parmesan Pangrattato

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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

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Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch

baby broccoli



1 packet


(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


1 packet

grated Parmesan cheese


1 sachet

Nan's special seasoning

1 pinch

chilli flakes

Not included in your delivery

olive oil

30 g



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
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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).