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Quick Pork & Leek Fusilli

Quick Pork & Leek Fusilli

with Tomato Sauce & 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
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

3 clove

garlic

1 bag

baby broccoli

1

leek

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

pork mince

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 tin

tomato sugo

1 sachet

beef-style stock powder

1 pinch

chilli flakes

1

carrot

1 packet

fusilli

(ContainsGlutenMay be presentSoy)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

30 g

butter

(ContainsMilk)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4017 kJ
Fat37.8 g
of which saturates17.1 g
Carbohydrate103 g
of which sugars16.5 g
Protein47.6 g
Sodium1396 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Bring a large saucepan of salted water to the boil. Finely chop garlic. Grate carrot. Trim baby broccoli and cut into thirds. Thinly slice white and light green parts of leek. • Cook fusilli in 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 fusilli to saucepan. Cover to keep warm.

2

• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Transfer pangrattato to a medium bowl and allow to cool slightly. • When cooled, stir through grated Parmesan cheese. Season with pepper and set aside.

3

• Return frying pan to a high heat with a drizzle of olive oil. Cook pork mince, carrot, baby broccoli and leek, breaking mince up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add tomato paste, garlic & herb seasoning and remaining garlic. Cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the butter, brown sugar, beef-style stock powder and reserved pasta water, then bring to a simmer. Cook until thickened slightly, 2-3 minutes. • Add cooked fusilli and toss to combine. Season to taste.

4

• Divide pork and leek fusilli with tomato sauce between bowls. • Top with garlic-Parmesan pangrattato. • Sprinkle with a pinch of chilli flakes (if using) to serve.