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Speedy Pork Penne

Speedy Pork Penne

with Spinach and Cheddar

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Pork Penne in just 20-25 minutes for a delicious and speedy meal.

Family Friendly
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 Time20 minutes
Cooking time15 minutes


serving amount

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

1 tsp



Nutritional information

Energy (kJ)3558 kJ
Energy (kcal)850 kcal
Fat33.8 g
of which saturates13.5 g
Carbohydrate91.2 g
of which sugars23.8 g
Protein42.7 g
Salt4.65 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Frying Pan


Fry the Pork

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). 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.

Cook the Pasta

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

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, and sugar for the sauce (see pantry for both amounts).

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

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

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.