Pork & Roasted Veggie Orecchiette
with Parmesan
In this dish, we've teamed the Italian inspired tomato sauce with seasoned pork mince and roasted veggies for a meal that looks every bit as good as it tastes.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly 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
leek
1
carrot
1 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 box
tomato sugo
1 sachet
beef-style stock powder
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 bag
salad leaves
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop garlic. Thickly slice leek. Cut carrot into bite-sized chunks. Place leek and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
While the veggies are roasting, cook orecchiette in boiling water until 'al dente', 8 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return orecchiette 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 orecchiette is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork mince, breaking it 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.
Little cooks: Kids can help out with measuring the brown sugar.
Add cooked orecchiette, roasted veggies, the salad leaves and the butter and stir to combine. Remove from heat and season with pepper.
TIP: Add another dash of water if the sauce is too thick.
Divide pork and roasted veggie orecchiette between bowls. Top with grated Parmesan cheese to serve.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.