Creamy Pork & Leek Fusilli
with Baby Spinach & Parmesan
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Once you realise how quickly you can make a creamy pasta sauce from scratch, you'll never use the jarred stuff again. In this weeknight winner, the herby pork, tender spinach and 'al dente' pasta happily soak up the garlic and herb-laced sauce, which gets an extra boost of flavour from our signature Aussie spice blend.
Ingredients
1 packet
pork schnitzels
1
leek
1 packet
fusilli
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains: Milk)
1 packet
baby spinach leaves
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Slice pork schnitzels into 1cm strips. • Thinly slice leek.
• Cook fusilli in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook pork strips and leek, tossing in batches, until golden, 2-3 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1 minute. • Add light cooking cream, baby spinach leaves and cooked fusilli to the pan. Cook, stirring, until cream is warmed through and spinach is just wilted, 1-2 minutes. • Season with salt and pepper to taste. Remove pan from heat.
• Divide creamy pork fusilli between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!
