What’s for dinner? This time old question that is constantly being asked. Get ready to have the answer that will satisfy the whole family - pork meatballs in golden strings of slurpable spaghetti. Throw in a soft basil pesto and some veggies for a touch of green and you’ve now got a quick and easy answer to that pesky dinner question.
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
1
leek
3 clove
garlic
1
courgette
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
olive oil
20 g
butter
(Contains Milk; )
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Trim and thinly slice leek. Finely chop garlic. Grate the courgette.
• Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return spaghetti to the pan with a drizzle of olive oil.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful!
• While spaghetti is cooking, combine pork mince, Aussie spice blend, 1/2 the grated Parmesan cheese and 1/2 the garlic in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook leek and courgette, stirring, until softened, 4-5 minutes. • Add the remaining garlic and tomato paste and cook until fragrant, 1 minute. • Add chicken-style stock powder, the butter and reserved pasta water and simmer until slightly thickened, 1-2 minutes.
• Remove from heat, then stir through basil pesto, spaghetti and baby spinach leaves. Toss to combine and season to taste.
• Divide spaghetti with basil pesto and leek sauce between bowls. Top with pork meatballs. • Garnish with remaining Parmesan cheese. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.