• Boil the kettle. Half-fill a large saucepan with the boiling water and add a 
generous pinch of salt.
• Cook fusilli over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fusilli, then return to 
saucepan with a drizzle of olive oil.  

TIP:  ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, thinly slice capsicum.
• Drain sweetcorn.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
sliced leek and capsicum until softened, 5-6 minutes.
• Add pulled pork, sweetcorn, Tex-Mex spice blend and tomato paste and 
cook, stirring until fragrant, 1-2 minutes.
• Reduce heat to medium, then add cream (see ingredients), the butter and 
reserved pasta water. Stir to combine.
• Remove from heat, then add cooked fusilli and half the shredded Cheddar 
cheese. Toss to combine.

• Divide creamy Tex-Mex pulled pork pasta between bowls.
• Top with remaining Cheddar cheese to serve. Enjoy!