Rustic Pork & Roast Tomato Penne
with Grated Parmesan Cheese
Packed with the rich flavours of a classic creamy tomato sauce, you'll find it hard to believe it didn't involve hours of cooking. Silky baby spinach melts into the sauce, creating a mouth-watering meal everyone will love.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and 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
2
tomato
1
Brown Onion
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
1 sachet
Herb & Mushroom Seasoning
1 pinch
chilli flakes
1 sachet
vegetable stock powder
½ bottle
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
capsicum
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut tomato and onion into wedges. Cut capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until golden and tender, 15-20 minutes.
• Cook penne in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan. • Drizzle with a little olive oil to prevent sticking.
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 pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Add herb & mushroom seasoning and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.
• To the pork, add vegetable stock powder, cream (see ingredients) and reserved pasta water. Stir to combine and simmer, 1 minute.
• Remove the pan from heat, then add cooked penne, roasted veggies and 1/2 the grated Parmesan cheese. Gently toss to combine, then season with pepper.
• Divide rustic pork and roast tomato penne between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.