HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Red Pesto Spaghetti For Dinner
Pork & Red Pesto Spaghetti for Dinner

Pork & Red Pesto Spaghetti for Dinner

with a Sichuan Pork Rice Bowl for Lunch

dinner to lunch
Read more

Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Turn pork mince into a flavour-packed pasta sauce using our red pesto, made from sun-dried tomatoes and chargrilled capsicum, then add mild Sichuan garlic paste to make a tasty rice bowl for lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2440kJ Energy, 24.6g Fat, 7.8g Saturated Fat, 62.8g Carbohydrate, 18.3g Sugars, 31.2g Protein, 1200mg Sodium.

Allergens:Tree NutsGlutenMilkSulphitesFishSesameSoy

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






red onion

3 clove


1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

1 packet


(ContainsGlutenMay be present Soy, Egg)

2 sachet

tomato paste

1 packet

chicken stock pot

1 sachet

red pesto

(ContainsTree Nuts, MilkMay be present Egg)

1 packet

grated Parmesan cheese


1 bag

rocket leaves


balsamic glaze


1 packet


1 tbs

Sichuan garlic paste

(ContainsGluten, Fish, Sesame, Soy)

2 packet

microwavable brown rice

1 packet

crispy shallots

pork mince

Not included in your delivery

olive oil

1 cup


1 packet

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4560 kJ
Fat48.5 g
of which saturates9 g
Carbohydrate104 g
of which sugars23.1 g
Dietary Fibre0 g
Protein51.6 g
Cholesterol0 mg
Sodium698 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a medium saucepan of salted water to the boil. Finely chop or grate the carrot (unpeeled). Thinly slice the pear (see ingredients). Thinly slice the red onion. Finely chop the garlic. Roughly chop the roasted almonds.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and onion, stirring, until softened, 4-5 minutes. Increase the heat to high, then cook the pork mince, breaking up with a spoon, until browned, 3-4 minutes. Season with salt and pepper and stir through the baby spinach leaves until wilted, 2 minutes. Transfer 2 portions of the pork & veggie mixture to a bowl for lunch.


Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Drain the pasta and return to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the spaghetti is cooking, return the pan with the remaining pork & veggies to a medium-high heat with a drizzle more olive oil if needed. Add the garlic and tomato paste and cook, stirring, until fragrant, 2 minutes. Add the water and chicken stock pot. Simmer until thickened slightly, 3-4 minutes. Remove the pan from the heat and stir through the red pesto. Add the drained spaghetti to the pan and toss to coat. Season to taste.


Divide the pork & sundried tomato pesto spaghetti between plates and sprinkle over the grated Parmesan. In a large bowl, combine the rocket leaves and pear. Drizzle with olive oil and balsamic glaze. Sprinkle the roasted almonds over the salad to serve.


When you're ready to pack your lunch, cut the lemon into wedges. Stir the Sichuan garlic paste and soy sauce through the pork and veggie mixture. Divide the microwavable brown rice between two microwavable containers, top with the Sichuan garlic pork and pack with the lemon wedges and crispy shallot packets. Refrigerate. At lunch time, remove the lemon and crispy shallots, then microwave until piping hot, 2-3 minutes. Squeeze over lemon juice and sprinkle with the crispy shallots to serve.