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Pork Linguine

Pork Linguine

with Courgettes

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This is a beautifully rustic number and should bring to mind the sunshine-soaked rolling hills of Tuscany. What's more, it'll be ready in the time it takes a bottle of Chianti to breathe. Enjoy!

Tags:Family Friendly
Allergens:SulphitesCereals containing glutenMilkEgg

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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

225 grams

Pork and Oregano Sausage Meat


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Chicken Stock Powder

200 grams


(ContainsCereals containing gluten)

1 pinch

Chilli Flakes

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3561 kJ
Energy (kcal)851 kcal
Fat28.3 g
of which saturates12.4 g
Carbohydrate106.2 g
of which sugars19.1 g
Protein41.8 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Bring a large saucepan of water to the boil with 1/2 tsp of salt.


Heat a drizzle of olive oil in a frying pan on medium-high heat and add the courgette. Fry until starting to soften, 5-6 mins. Stir in the garlic and cook for 1 minute more, then remove the courgette to a bowl and set aside. Add a little more oil to the now empty pan and pop back on medium-high heat. Add the sausage meat and fry until browned, 5-6 mins. Break it up with a spoon as it cooks.


When the sausage meat has browned, return the courgette to the pan. Add the chopped tomatoes and chicken stock powder along with a pinch of sugar (if you have some). Season with salt and pepper. Stir together, bring to the boil then reduce the heat and simmer until thickened, 10-12 mins.


While the sauce is cooking, add the linguine to your pan of boiling water. Cook for 12 mins. Tip! Add a splash of the pasta water to the sauce if it starts to look too thick!


When the pasta is cooked, drain it in a colander. Add the drained pasta to the pan with the sauce and toss or stir together.


If you like a bit of heat, add a pinch of chilli flakes to the pasta before serving. Careful - the chilli flakes are hot! Sprinkle over the hard Italian style cheese. Enjoy!