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Pork & Roasted Veggie Fettuccine

Pork & Roasted Veggie Fettuccine

with Parmesan & Basil

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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. First dibs gets an extra sprinkling of Parmesan!

Tags:Kid Friendly
Allergens:GlutenMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3525 kJ
Fat28.8 g
of which saturates13.8 g
Carbohydrate97 g
of which sugars21.6 g
Dietary Fibre0 g
Protein45.6 g
Cholesterol0 mg
Sodium1890 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

Divide the pork and roasted veggie fettuccine between bowls. Garnish with the grated Parmesan cheese and basil.