Creamy Mustard Pork Fusilli
with Parsley
These little spirals are the perfect shape to capture all the porky goodness of this punchy pasta sauce. The bold flavours of dijon mustard are mellowed out with cream and complimented by pork mince to create a perfectly balanced dish. A sprinkle of parsley on top adds a dash of freshness!
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 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
2 clove
garlic
1 packet
pork mince
1 packet
Soffritto Mix
1 sachet
Aussie Spice Blend
½ packet
cream
(Contains Milk; )
1 sachet
dijon mustard
(Contains Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1
parsley
pinch
chilli flakes
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince and soffritto mix, breaking up with a spoon, until just browned, 7-8 minutes.
• Add garlic and Aussie spice blend and cook, until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), dijon mustard, chicken-style stock powder and the reserved pasta water. Simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat, add baby leaves and cooked fusilli and stir, until wilted. Season with pepper. • Divide creamy mustard pork fusilli between bowls. Tear over parsley. Garnish adult portions with chilli flakes (if using). Enjoy!