Twirly fusilli pasta, dare we say it, is the best kind of pasta (don’t let the spaghetti know!). The rich tomato and red wine jus based sauce seeps into each spiral and goes perfectly with a mouth-full of veggies and succulent pork.
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
herb & mushroom seasoning
red wine jus(May be presentGluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy)
baby spinach leaves
wholemeal fusilli(ContainsGlutenMay be presentEgg, Soy)
grated Parmesan cheese(ContainsMilk)
• Boil the kettle. • Finely chop garlic. Thinly slice onion. Grate the carrot. • Half-fill a large saucepan with boiling water. Cook wholemeal fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain, then return pasta to the pan.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and carrot and cook until just tender, 2-3 minutes. • Add herb & mushroom seasoning, tomato paste and garlic and cook until fragrant, 1 minute. Season with salt and pepper.
• Reduce heat to medium, then add red wine jus and reserved pasta water and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then add cooked fusilli, the baby spinach leaves and a drizzle of olive oil. • Stir to combine. Season to taste.
TIP: Add a splash more pasta water if the sauce mixture looks too thick.
• Divide pork and red wine jus wholemeal fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!