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Porky Linguine
Porky Linguine

Porky Linguine

with Spinach and Cheese

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A customer favourite, this Porky Linguine is a tried-and-tested recipe that always wins with a crowd.

Tags:
Rapid
•Customer Favourite
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

British Pork Mince

1

Mixed Herbs

180

Linguine

(Contains: Cereals containing gluten)

15

Worcester Sauce

(Contains: Cereals containing gluten)

1

Finely Chopped Tomatoes with Onion and Garlic

15

Red Wine Jus Paste

(Contains: Sulphites, Celery)

40

Baby Spinach

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

½

Sugar for the Sauce

50

Water for the Sauce

Nutritional information

Energy (kcal)809 kcal
Energy (kJ)3385 kJ
Fat31.2 g
of which saturates12 g
Carbohydrate85.8 g
of which sugars20 g
Protein43.3 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Large Frying Pan
•Colander

Cooking Instructions and Tips

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.

Finish Up
5

a) Toss the cooked linguine through the sauce along with 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.

Serve
6

a) Share the porky linguine between your bowls.

Enjoy!

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