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Speedy Pork Penne
Speedy Pork Penne

Speedy Pork Penne

with Spinach and Cheddar

Mimi Morley
Mimi MorleyPublished on November 29, 2022
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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.

Tags:
Family Friendly
•Rapid
Allergens:
Cereals containing gluten
•Sulphites
•Milk

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 15 minutes
DifficultyMedium

Ingredients

serving amount

240

British Pork Mince

1

Garlic Clove**

1

Mixed 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)

45

Mature Cheddar Cheese

(Contains: Milk)

40

Baby Spinach

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kJ)3658 kJ
Energy (kcal)874 kcal
Fat36.4 g
of which saturates15.1 g
Carbohydrate89.1 g
of which sugars21.8 g
Protein44.8 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Garlic Press
•Large Saucepan
•Colander
•Grater

Cooking Instructions and Tips

Fry the Pork
1

a) Bring a large saucepan of water to the boil on high heat with 1/2 tsp salt.

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the pork and fry 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.

d) Meanwhile, peel and grate the garlic (or use a garlic press), then add to the pork with the mixed herbs. Cook, stirring, for 1 min.

Cook the Pasta
2

a) Meanwhile, add the penne to the 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 into the pan. Drizzle with oil and stir through to stop it sticking together.

Sauce Things Up
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 stock paste, water for the sauce (see pantry 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.

Wilt the Spinach
4

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.

Combine and Stir
5

a) Toss the cooked penne through the sauce along with the Cheddar and combine well.

b) Taste and season with salt and pepper if needed.

Serve
6

a) When ready, serve your pork penne in bowls.

b) Enjoy!

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