HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Pork & Leek Fusilli
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.


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

baby broccoli



1 packet


(ContainsGlutenMay be presentSoy, Egg)

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

1 packet

pork mince

1 packet

tomato paste

1 sachet

herb & mushroom seasoning

1 packet

garlic paste

(May be presentSoy, Egg, Tree Nuts, Milk, Sesame, Gluten, Fish)

1 box

tomato sugo

1 sachet

beef-style stock powder

1 tsp

brown sugar

(May be presentSoy, Peanuts, Tree Nuts, Milk, Sesame, Gluten)

1 pinch

chilli flakes

1 packet

grated Parmesan cheese


Not included in your delivery


olive oil

30 g


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4066 kJ
Fat37.6 g
of which saturates17.1 g
Carbohydrate104.6 g
of which sugars20.3 g
Protein50.2 g
Sodium1900 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. 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.