Double Creamy Tex-Mex Pulled Pork Fusilli
with Cheddar & Coriander
Here’s a cuisine combo we’re excited to try - Mexican and Italian! Pulled pork is cooked in a creamy tomato sauce with Tex-Mex spices, before being tossed through golden twirls of fusili and Cheddar cheese. This meal is sure to be a hit with the whole family!
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Ingredients
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 stalk
celery
1
carrot
2 packet
pulled pork
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • 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, then return fusilli to saucepan with a drizzle of olive oil.
• While the pasta is cooking, finely chop celery. Grate carrot.
Little cooks: Under adult supervision, kids can help grate the carrot!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and carrot until softened, 5-6 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add pulled pork, Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes (cook in batches if your pan is getting crowded). • Reduce the heat to medium, then add cream (see ingredients), chicken-style stock powder, the butter and reserved pasta water. Stir to combine. • Remove from heat, then add fusilli and half the shredded Cheddar cheese. Toss to combine.
• Divide Mexican pulled pork fusilli between bowls. • Top with remaining Cheddar cheese. Tear coriander over to serve. Enjoy!