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Herby Pork Linguine
Herby Pork Linguine

Herby Pork Linguine

with Spinach and Cheese

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This Herby Pork Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Rapid
•Family Friendly
Allergens:
Cereals containing gluten
•Sulphites
•Celery
•Milk
•Egg

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.

Total20 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British Pork Mince

1 sachet(s)

Mixed Herbs

180 grams

Linguine

(Contains: Cereals containing gluten)

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)810 kcal
Energy (kJ)3387 kJ
Fat31.2 g
of which saturates12 g
Carbohydrate85.8 g
of which sugars20 g
Dietary Fibre7.5 g
Protein43.3 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Large Saucepan
•Colander

Instructions

Fry the Pork
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. 

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Sprinkle over the mixed herbs and cook, stirring, for 1 min more.

Cook the Pasta
2

a) Meanwhile, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins. 

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Make the Sauce
3

a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated, 30 secs. 

b) Stir in the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). 

c) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle. 

Add the Spinach
4

a) When the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

Combine and Stir
5

a) Toss the cooked linguine through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine).

b) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.

Serve
6

a) Share the porky linguine between your bowls.

b) Finish with a sprinkle of the remaining hard Italian style cheese.

Enjoy!

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