Easy Creamy Pork & Leek 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.
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Ingredients
2
leek
1 packet
Silverbeet
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 bunch
parsley
1 sachet
Nan's Special Seasoning
1 pinch
chilli flakes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Boil a kettle of water. Thinly slice the leek. Roughly chop the silverbeet.
Pour the boiling water into a large saucepan over a high heat. Add a pinch of salt and bring to the boil. Cook the fusilli until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain, then return the fusilli to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the leek and pork mince, breaking it up with a spoon, until browned, 4-5 minutes. Reduce the heat to medium. Add the longlife cream (see ingredients), chicken-style stock powder and Nan's special seasoning and cook until bubbling, 1 minute. Add the silverbeet, butter, a pinch of chilli flakes (if using), the cooked pasta and reserved pasta water and cook until the greens are wilted, 2 minutes. Season to taste.
Divide the creamy pork and leek fusilli between bowls. Tear over the parsley. Top with the grated Parmesan cheese.