Rich Italian Pork & Leek Fusilli
with Grated Parmesan
You can add just about anything to a pasta, but sometimes, simple really is best. Pork mince, leek and celery are cooked down and tossed through fusilli with a creamy, tomato-based sauce. A little Parmesan on top is all you need to complete this warm and comforting meal.
The quantities provided above are averages only.
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
Ingredients
1
Celery
1
Leek
1
Fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1
Pork Mince
1
Tomato Paste
1
Kiwi Spice Blend
1
Cream
(Contains Milk; )
1
Chicken-Style Stock Powder
1
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Cooking Steps
• Boil kettle. Finely chop celery. Thinly slice leek. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook pork mince, celery and leek, breaking up with a spoon, until just browned, 5-7 minutes.
• Reduce frying pan heat to medium, then add tomato paste and Kiwi spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, cream (see ingredients) and reserved pasta water, and cook, stirring, until thickened, 2-3 minutes. • Remove pan from heat, then add cooked fusilli and toss to coat. Season to taste.
• Divide creamy pork and leek fusilli between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!