Creamy Pork & Leek Fusilli

Name: Creamy Pork & Leek Fusilli with Baby Spinach & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet pork schnitzels; 1 leek; 1 packet fusilli; 1 sachet garlic & herb seasoning; 1 packet light cooking cream; 1 packet baby spinach leaves; 1 sachet Aussie spice blend; 1 packet Parmesan cheese

with Baby Spinach & Parmesan

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Calories

:

888 kcal

Protein

:

51.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)3716 kJ

Calories888 kcal

Fat39.9 g

of which saturates20.7 g

Carbohydrate78.6 g

of which sugars11.9 g

Dietary Fibre7.9 g

Protein51.1 g

Sodium1348 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

1

• Bring a large saucepan of salted water to the boil. • Slice pork schnitzels into 1cm strips. • Thinly slice leek.

2

• 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.

3

• 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.