HelloHero: Italian Pork Fusilli
with Baby Leaves & Cheddar Cheese
FFusilli with a cheesy tomato sauce, veggies and the combo of pork, all packed into one amazing piled-high pasta. If that’s what you were hoping for then this dish won’t disappoint you!
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; May be present Soy, Egg. )
½
Onion
1
tomato
1 packet
pork mince
1 sachet
Aussie Spice Blend
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
grated Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
40 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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 (3/4 cup for 2 people / 11/2 cups for 4 people), then drain fusilli and return to saucepan.
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!
• Meanwhile, finely chop onion (see ingredients) and tomato. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and tomato, and cook until tender, 3-5 minutes.
• Reduce the frying pan to medium heat, then add Aussie spice blend, plain flour, butter and tomato paste and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the brown sugar, and slowly stir in milk, allow to slightly thicken. • Remove pan from heat, then add orecchiette, baby leaves and cheddar cheese, stirring, until leaves are wilted. Season with salt and pepper.
• Divide pork orecchiette between bowls. • Top with shredded Parmesan cheese to serve. Enjoy!