HelloHero: Italian Pork Fusilli
with Baby Leaves & Cheddar Cheese
Pasta 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!
We’ve replaced the orecchiette in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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(Wheat); May be present Soy, Egg. )
½
Onion
1
tomato
1 packet
pork mince
1 sachet
Kiwi 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 Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tablespoon (tbsp)
plain flour
(Contains Gluten; )
40 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water 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 Kiwi 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 fusilli, baby leaves and cheddar cheese, stirring, until leaves are wilted. Season with salt and pepper.
• Divide pork fusilli between bowls. • Top with shredded Parmesan cheese to serve. Enjoy!