Speedy Pork Penne
with Spinach and Cheddar
This Speedy Pork Penne 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.
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.
Ingredients
240
Pork Mince
1
Garlic Clove
1
Italian Style Herbs
180
Penne Pasta
(Contains Cereals containing gluten)
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
28
Red Wine Stock Paste
(Contains Sulphites)
60
Mature Cheddar Cheese
(Contains Milk)
100
Baby Spinach
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil over high heat with 1/2 tsp of salt.
b) Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pork and cook until browned, 4-5 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) Meanwhile, peel and grate the garlic (or use a garlic press). Add the garlic to the pork and sprinkle over the Italian style herbs. Cook, stirring, for 1 min.
a) Meanwhile, add the penne to the saucepan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) When cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
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 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, stirring, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, grate the Cheddar.
b) When the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
a) Toss the cooked penne through the sauce along with half the Cheddar.
b) Taste and season with salt and pepper if needed.
a) When everything is ready, serve the pork penne in bowls.
b) Sprinkle with the remaining Cheddar to finish. Enjoy!
