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Creamy Mustardy Pork Pappardelle

with Spinach
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
868 kcal
Protein
: 
43.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Mustard
  • Barley
  • Milk
  • Egg
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Pork Mince

1 unit(s)

Onion

1 unit(s)

Garlic Clove

187.5 grams

Pappardelle

(Contains: Cereals containing gluten)

10 grams

Chicken Stock Paste

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

7.5 grams

Worcester Sauce

(Contains: Cereals containing gluten, Barley)

1 sachet(s)

Dried Thyme

150 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 bunch(es)

Flat Leaf Parsley

100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Energy (kJ)3630 kJ
Energy (kcal)868 kcal
Fat46.9 g
of which saturates22 g
Carbohydrate68 g
of which sugars12.5 g
Dietary Fibre6.4 g
Protein43.1 g
Salt1.3 g
Potassium437.6 mg
Calcium80.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Bring a large saucepan of water to the boil .

Heat a large frying pan on high heat with a drizzle of oil and once hot add the pork mince. Cook, breaking up with the back of a wooden spoon and stirring regularly, until golden brown, 4-5 mins.

2

Meanwhile, halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press).


3

Add the chopped onion to the pork. Reduce the heat to medium and cook, stirring regularly, until the onion has softened, 4-5 mins.

Add the pappardelle to the boiling water and cook for 10 mins.

4

Add the garlic to the pork and and cook, stirring, for 1 min. Add the water (see ingredients for amounts), chicken stock powder, mustard (add as much as you like), Worcester sauce and thyme. Season with salt and pepper and simmer for 5 mins.

5

While the sauce is simmering, roughly chop the parsley (stalks and all). Stir the sour cream and half the cheese through the sauce and cook until the cheese has melted. Add the spinach, a handful at a time, until it has wilted. Stir through half the parsley.

Drain the pasta in a colander once it is cooked and drizzle with oil to prevent it sticking.

6

Add the drained pasta to the sauce, adding a splash of water if it looks dry. Mix well and divide between plates and top with the remaining cheese and parsley. Enjoy!

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