Buttery Pork and Feta Spaghetti
with Leeks and Wholegrain Mustard
This Pork and Feta Spaghetti with Leeks is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
2
Leek
50
Feta Cheese
1
Wholegrain Mustard
1
Chicken Stock Powder
200
Spaghetti
1
Garlic Clove
1
Flat Leaf Parsley
15
Unsalted Butter
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
200
Water for the Sauce
Nutritional information
Instructions
Trim the root and the dark green leafy part from the leeks. Halve lengthways then slice widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Shape the sausage meat into balls (six per person). IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Bring a large saucepan of water to the boil with a pinch of salt.
Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the meatballs and cook until browned on the outside and cooked in the middle, 9-10 mins. Turn every couple of mins and lower the heat if they are browning too quickly. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, add the wheat pasta to the pan of boiling water. Cook for 6 mins. Once cooked, drain in a sieve, pop back in the pan and drizzle with oil to stop it sticking together.
Once the meatballs are cooked, use a slotted spoon to remove them from the pan to a plate. Put the pan back on medium-high heat and add a drizzle of oil if it's dry. Add the leeks with a pinch of salt and pepper. Stir and cook until softened, 6-7 mins. Add the garlic and mustard, stir and cook for 1 minute more. Pour in the water (see ingredients for amount) and stir in the stock powder. Add the meatballs back into the pan.
Cover the pan with a lid or some foil, reduce the heat to medium-low and simmer for 5 mins, then remove the lid from the pan and stir in the butter and the Italian style grated hard cheese until melted. Remove from the heat, taste and add salt and pepper if you feel it needs it.
Add the wheat spaghetti to the sauce and meatballs along with half the parsley. Toss together to combine and add a splash of water if it's a little dry. Serve in bowls with the feta crumbled on top and a sprinkling of remaining parsley. Enjoy!
