HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPorky Linguine
Porky Linguine

Porky Linguine

with Spinach and Cheese

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This Porky Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenSulphitesMilkEgg

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Pork Mince

1 sachet

Italian Style Herbs

180 grams


(ContainsCereals containing gluten)

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Red Wine Stock Paste


100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3170 kJ
Energy (kcal)758 kcal
Fat25.0 g
of which saturates10.0 g
Carbohydrate86 g
of which sugars19.0 g
Protein45 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a drizzle of oil in a large frying pan on medium-high heat and add the pork mince. Cook until browned, 2-3 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 Italian style herbs and cook, stirring, for 1 more min.


a) When boiling, add the linguine to the 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.


a) Meanwhile, add the Worcester sauce to the pork and allow to bubble away until evaporated.
b) Stir in the finely chopped tomatoes, red wine stock paste, water for the sauce (see ingredients for amount) and a pinch of sugar (if you have any).
c) Bring to the boil, then reduce the heat to medium and simmer rapidly until the sauce is thick, 5-6 mins. TIP: Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.


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


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.


a) Serve the porky linguine in bowls finished with a sprinkle of the remaining hard Italian style cheese. Enjoy!