HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Veggie Trottole
Pork & Veggie Trottole

Pork & Veggie Trottole

with Parmesan & Parsley

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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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 stalk




1 packet

pork mince

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 tin

chopped tomatoes

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 bag


1 packet


(ContainsGlutenMay be presentSoy)

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g


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
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. Thinly slice the celery. Grate the carrot.


Cook the trottole in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the trottole 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.


While the trottole is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the carrot and celery 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.


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

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


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

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


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