Easy Creamy Pork & Mushroom Spaghetti
with Baby Spinach & Parmesan Cheese- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, creamy pork and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
Ingredients
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
sliced mushrooms
1
zucchini
1 packet
pork mince
1 sachet
chicken-style stock powder
1 packet
thickened cream
(Contains: Milk;)
1 sachet
Nan's special seasoning
1 bag
baby spinach leaves
pinch
chilli flakes
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Fill a medium saucepan with boiling water over high heat and add a pinch of salt. • Cook spaghetti in boiling water over high heat, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return spaghetti to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre
• Meanwhile, grate zucchini.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms and pork mince, breaking up mince with a spoon, until browned, 5-6 minutes. Add zucchini and cook for a further 2-3 minutes. • Reduce heat to medium, then add thickened cream, chicken-style stock powder, Nan's special seasoning and reserved pasta water and cook until bubbling, 1 minute. • Add baby spinach leaves, the butter, a pinch of chilli flakes (if using) and the cooked spaghetti, toss to coat and cook until spinach is wilted, 1-2 minutes. Season to taste.
• Divide creamy pork spaghetti between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!
