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Tuscan Pork & Roast Veggie Spaghetti

Tuscan Pork & Roast Veggie Spaghetti

with Garlic Pangrattato & Parmesan

Family Friendly
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'Pangrattato' is Italian for breadcrumb and it provides a delicious, traditional crunch when sprinkled over pasta. In this dish, we've teamed the traditional tomato sauce with seasoned pork mince and roasted veggies for a meal that looks every bit as good as it tastes.

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

red onion

1

capsicum

2 clove

garlic

1 bunch

parsley

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

spaghetti

(ContainsGlutenMay be presentSoy)

1 packet

pork mince

1 packet

tomato paste

1 sachet

Italian herbs

1 tin

chopped tomatoes

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

¼ tsp

salt

10 g

butter

(ContainsMilk)

1 tsp

sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3580 kJ
Fat19.5 g
of which saturates9.3 g
Carbohydrate112 g
of which sugars24.9 g
Dietary Fibre0 g
Protein52 g
Cholesterol0 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the carrot (unpeeled) into half-moons. Slice the red onion into 1cm wedges. Thinly slice the capsicum. Place the carrot, onion and capsicum on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, bring a medium saucepan of salted water to the boil. Finely chop the garlic. Roughly chop the parsley leaves. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl, then add the parsley and season with salt and pepper. Set aside.

3

Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

4

While the spaghetti is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until browned, 4-5 minutes. Add the tomato paste, Italian herbs and remaining garlic and cook, stirring, until fragrant, 1 minute.

5

Add the chopped tomatoes and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) to the pork mince. Add the salt and season with pepper. Reduce the heat to medium and simmer until the sauce has thickened slightly, 3-5 minutes. Stir through the butter and sugar. Remove from the heat, then stir through the roasted veggies, baby spinach leaves and cooked spaghetti.

6

Divide the Tuscan pork and roast veggie spaghetti between bowls. Sprinkle with grated Parmesan cheese and top with the garlic pangrattato. TIP: Store any excess pangrattato in an airtight container. It's great sprinkled over eggs the next day!