Creamy Pork & Leek Fusilli
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Creamy Pork & Leek Fusilli

Creamy Pork & Leek Fusilli

with Baby Spinach & Parmesan

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.

Tags:
Kid Friendly
Allergens:
Gluten
•Wheat
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

pork schnitzels

1

leek

1 packet

fusilli

(Contains Gluten, Wheat; May be present: Egg, 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

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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

Instructions

1
1

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

2
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
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.

4
4

• Divide creamy pork fusilli between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!