Slippery Slimy Pork Spaghetti Worms
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Slippery Slimy Pork Spaghetti Worms

Slippery Slimy Pork Spaghetti Worms

with Cheese and Baby Spinach

These Slippery Slimy Pork Spaghetti Worms are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
High Protein
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

180 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Peri Peri Seasoning

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4087 kJ
Energy (kcal)977 kcal
Fat54.8 g
of which saturates26.6 g
Carbohydrate78.8 g
of which sugars10.5 g
Protein43.7 g
Salt1.96 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Make your Worms

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

Gather the spaghetti into a bundle, then break it in half. Using your hands, keep snapping the spaghetti strands until they are broken into small, worm-length pieces.

Simmer and Squirm

When boiling, add the spaghetti worms to the water and bring back to the boil. Cook until tender, 8 mins.

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

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Fry Time

Once hot, add the pork mince to the pan and stir-fry until the mince has browned, 5-6 mins.

Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

Add the Flavour

While the mince fries, peel and grate the garlic (or use a garlic press).

Stir the garlic, tomato puree and peri peri seasoning into the pan and fry until fragrant, 1 min.

Stir in the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

Finishing Touches

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Mix in half the hard Italian style cheese until melted. Taste and season with salt and pepper. Add a splash of water if you feel it needs it.

Serve up a Fright

Share the spaghetti worms between your serving bowls. Spoon over the spiced sauce.

Sprinkle over the remaining cheese.