Creamy Pork & Mushroom Fasta Pasta
with Baby Spinach & Parmesan Cheese- Milk
- Wheat
- Gluten
- 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
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Pork Mince
1 packet
Sliced Mushrooms
1 packet
Spaghetti
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
1 packet
Thickened Cream
(Contains: Milk;)
1
Zucchini
Not included in your delivery
1 drizzle
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’,
9 minutes.
• Reserve some pasta water(see ingredients), 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.
Little cooks: Under adult supervision, older kids can help grate the 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, stock concentrate, 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, then toss to coat and cook until spinach is wilted, 1-2 minutes.
Season to taste with salt and pepper.
• Divide creamy pork and mushroom pasta between bowls.
• Sprinkle with Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese!
