with Grated Parmesan
You can add just about anything to a pasta, but sometimes, simple really is best. Pork mince, leek and celery are cooked down and tossed through twirls of fusilli with a creamy, tomato-based sauce. A little Parmesan on top is all you need to complete this warm and comforting meal. *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Celery
1 stalk
Leek
1
Penne
1 packet
Pork mince
2 packet
Tomato paste
1 packet
Aussie Spice Blend
1 sachet
Cream
0.5 packet
Chicken-Style Stock Powder
1 sachet
Grated Parmesan Cheese
1 packet
• Finely chop celery. Thinly slice leek. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain penne, then return to saucepan.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook pork mince, celery and leek, breaking up with a spoon, until just browned, 5-7 minutes.
• Reduce frying pan heat to medium, then add tomato paste and Aussie spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, cream (see ingredients) and reserved pasta water, and cook, stirring, until thickened, 2-3 minutes. • Remove pan from heat, then add cooked penne and toss to coat. Season to taste.
• Divide creamy pork and leek penne between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!
4445
kJ
Energy (kJ)
1062
kcal
Calories
54.8
g
Fat
27.7
g
of which saturates
71.6
g
Carbohydrate
8.5
g
of which sugars
5.4
g
Dietary Fibre
66.8
g
Protein
1307
mg
Sodium
