Creamy Pork & Roast Tomato Penne
with Grated Parmesan Cheese
Packed with the rich flavours of a classic creamy tomato sauce, you'll find it hard to believe it didn't involve hours of cooking. Silky baby spinach melts into the sauce, creating a mouth-watering meal everyone will love.
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
2
tomato
1
Brown Onion
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
1 sachet
Herb & Mushroom Seasoning
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 sachet
vegetable stock powder
½ bottle
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut tomato and onion into wedges. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until golden and tender, 15-20 minutes.
• Cook penne in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta 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.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Add herb & mushroom seasoning and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.
• Add baby spinach leaves, vegetable stock powder, cream (see ingredients) and reserved pasta water to the pork. Stir to combine and simmer until just wilted, 1 minute.
• Remove the pan from heat, then add cooked penne, roasted veggies and 1/2 the grated Parmesan cheese. Gently toss to combine and season with pepper.
• Divide creamy pork and roast tomato penne between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.