Garlic-Herb Pork & Veggie Penne
with Parmesan
In this dish, we've teamed the Italian inspired tomato sauce with seasoned pork mince and colourful veggies for a meal that looks every bit as good as it tastes.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced orecchiette with penne, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
tomato sugo
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
2 clove
garlic
1 stalk
celery
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Thinly slice celery. Cut carrot into small chunks.
• Meanwhile, cook penne in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return penne to the 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!
• While the penne is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook celery and carrot until just tender, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add garlic, garlic & herb seasoning and tomato paste and cook, until fragrant, 1-2 minutes.
• Add tomato sugo, beef-style stock powder, the brown sugar and reserved pasta water and stir to combine. • Reduce heat to medium, then simmer until slightly thickened, 2-3 minutes.
• Add cooked penne, baby spinach leaves and the butter and stir to combine. Remove from heat, then season with pepper.
TIP: Add a dash more water if the sauce is too thick.
• Divide garlic-herb pork and veggie penne between bowls. • Garnish with grated Parmesan cheese to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.