Creamy Pork, Leek & Spinach Fusilli
with Parmesan Cheese
In this dish, we've paired a special seasoning straight from Nan's secret spice drawer with a silky cream-based sauce, then followed it up with tender pork mince for a 20-minute meal that looks and smells every bit as good as it tastes.
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
leek
1 bag
baby spinach leaves
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 pinch
chilli flakes
1 bag
parsley
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Thinly slice white and light green parts of leek. Roughly chop baby spinach leaves
• Half-fill a large saucepan with boiling water. Place over a high heat, then add a generous pinch of salt and bring to the boil. • Cook fusilli until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain fusilli and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over a high heat with a drizzle of olive oil. Cook leek and pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium. Add longlife cream (see ingredients), chicken-style stock powder and Nan's special seasoning and cook until bubbling, 1 minute. • Add baby spinach, the butter, a pinch of chilli flakes (if using), the cooked fusilli and reserved pasta water and cook until spinach is wilted, 2 minutes. Season to taste.
• Divide creamy pork, leek and spinach fusilli between bowls. • Tear over parsley. Sprinkle with grated Parmesan cheese to serve.