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.
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
fusilli(ContainsGlutenMay be presentSoy, Egg)
panko breadcrumbs(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)
herb & mushroom seasoning
garlic paste(May be presentSoy, Egg, Tree Nuts, Milk, Sesame, Gluten, Fish)
beef-style stock powder
brown sugar(May be presentSoy, Peanuts, Tree Nuts, Milk, Sesame, Gluten)
grated Parmesan cheese(ContainsMilk)
• Bring a large saucepan of salted water to the boil. 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. • In the last 2 minutes of cooking add baby broccoli to the saucepan and cook until tender. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fusilli and baby broccoli to the saucepan. Cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3-4 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.
• Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, carrot and leek, breaking mince up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add tomato paste, herb & mushroom seasoning and garlic paste. 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 sauce is slightly reduced, 2-3 minutes. • Add cooked fusilli and toss to combine. Season to taste.
• Divide pork and leek fusilli with tomato sauce between bowls. • Top with Parmesan pangrattato. • Sprinkle with a pinch of chilli flakes (if using) to serve.