HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Veggie Orecchiette With Parmesan & Parsley
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Pork & Veggie Orecchiette with Parmesan & Parsley

Pork & Veggie Orecchiette with Parmesan & Parsley

Top rated | Available all February

Monthly Special
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In this dish, we've teamed the traditional Italian tomato sauce with seasoned pork mince and roasted veggies for a meal that looks every bit as good as it tastes.

Tags:Kid 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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 stalk

celery

1

carrot

1 packet

orecchiette

(ContainsGlutenMay be presentSoy, Egg)

1 packet

pork mince

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 tin

crushed & sieved tomatoes

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 bag

parsley

2 clove

garlic

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3368 kJ
Fat27.9 g
of which saturates13.5 g
Carbohydrate88.5 g
of which sugars18.1 g
Protein45.8 g
Sodium1667 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
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 the garlic. Thinly slice the celery. Grate the carrot.

2

Cook the orecchiette in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the orecchiette and return to the saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

While the orecchiette is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the celery and carrot until softened, 2-3 minutes. Add the pork mince, breaking it up with a spoon, until browned, 2-3 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

4

Add the tomato paste to the pork and stir to coat. Add the crushed & sieved tomatoes and beef-style stock powder and stir to combine. Reduce the heat to medium, then simmer until slightly thickened, 5 minutes.

5

When the sauce has simmered, season with salt and pepper. Add the cooked orecchiette, baby spinach leaves and the butter. Stir through until the spinach has wilted, 1 minute. Remove from the heat.

TIP: If you have time, simmer the sauce for an extra 10 minutes!

TIP: Add a dash of reserved pasta water if the sauce is too thick.

6

Roughly chop the parsley leaves. Divide the pork and roasted veggie orecchiette between bowls. Garnish with the grated Parmesan cheese and parsley to serve.