Pork & Roasted Veggie Fettuccine
with Parmesan & Basil
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. First dibs gets an extra sprinkling of Parmesan!
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2 clove
garlic
1
capsicum
1
carrot
1 packet
fettuccine
(ContainsGlutenMay be presentEgg, Soy)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 bunch
basil
1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
Olive Oil
1 tsp
brown sugar
¼ tsp
salt
20 g
butter
(ContainsMilk)
Bring a large saucepan of salted water to the boil. Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the capsicum into 2cm chunks. Cut the carrot into 1cm chunks. Place the capsicum and carrot on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are cooking, cook the fettuccine in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the pasta 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 fettuccine is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook 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 crushed & sieved tomatoes, brown sugar and beef-style stock powder and stir to combine. Reduce the heat to medium, then simmer until slightly thickened, 5 minutes. Add the salt and season with pepper. Add the baby spinach leaves and butter and stir through until the spinach has wilted, 1 minute. Remove the pan from the heat. TIP: If you have time, simmer the sauce for an extra 10 minutes!
Carefully stir the roasted veggies through the sauce. Add the cooked fettuccine and toss to coat. Pick and roughly chop the basil leaves. TIP: You can serve the sauce on top of the fettuccine if you prefer! TIP: If the pasta sauce is a little thick, add a dash of the reserved pasta water.
Divide the pork and roasted veggie fettuccine between bowls. Garnish with the grated Parmesan cheese and basil.