Speedy Pork Penne
with Spinach and Cheddar
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 grams
British Pork Mince
1 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
180 grams
Penne Pasta
(Contains Cereals containing gluten)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains Sulphites)
30 grams
Mature Cheddar Cheese
(Contains Milk)
40 grams
Baby Spinach
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Bring a large saucepan of water to the boil on high heat with 0.5 tsp salt.
b) Heat a large frying pan on medium-high heat (no oil). 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) Meanwhile, peel and grate the garlic (or use a garlic press), then add to the mince with the mixed herbs. Cook, stirring, for 1 min.
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.
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.
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 the grated Cheddar and combine well.
b) Taste and season with salt and pepper if needed.
a) When ready, serve your pork penne in bowls.
b) Enjoy!
