HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButtery Pork And Feta Spaghetti
Buttery Pork and Feta Spaghetti

Buttery Pork and Feta Spaghetti

with Leeks and Wholegrain Mustard

Read more

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!

Allergens:SulphitesMilkCereals containing GlutenEggMustard

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Pork and Oregano Sausage Meat


½ block(s)

Feta Cheese


2 unit(s)


1 unit(s)

Garlic Clove

200 grams

Wheat Spaghetti

(ContainsCereals containing Gluten)

1 sachet

Chicken Stock Powder

15 grams

Unsalted Butter


1 bunch(es)

Flat Leaf Parsley

½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pot(s)

Wholegrain Mustard

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4105 kJ
Energy (kcal)981 kcal
Fat45.0 g
of which saturates22.0 g
Carbohydrate97 g
of which sugars8.0 g
Protein46 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon

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!