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 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: 2470kJ Energy, 25.0g Fat, 7.9g Saturated Fat, 62.8g Carbohydrate, 18.3g Sugars, 32.2g Protein, 1200mg Sodium.
Always refer to the product label for the most accurate ingredient and allergen information.
roasted almonds(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
baby spinach leaves
red pesto(ContainsTree Nuts, Milk)
grated Parmesan cheese(ContainsMilk)
Sichuan garlic paste(ContainsGluten, Sulphites, Fish, Sesame, Soy)
microwavable brown rice
soy sauce(ContainsGluten, Soy)
Bring a medium saucepan of salted water to the boil. Finely chop the carrot (unpeeled), or grate if you'd prefer. Thinly slice the pear (see ingredients list). Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Roughly chop the roasted almonds.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and onion and cook, stirring, until softened, 4-5 minutes. Increase the heat to high, add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Season with a pinch of salt and pepper and stir through the baby spinach leaves until wilted, 2 minutes. Transfer 2 portions of the pork mixture to a bowl and set aside for your lunch.
Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Drain the pasta and return to the saucepan.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
While the spaghetti is cooking, return the pan with the remaining pork mixture 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 crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). 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 with salt and pepper.
Divide the pork and sun-dried tomato pesto spaghetti between plates and sprinkle with the grated Parmesan cheese. Serve the rocket leaves and sliced pear on the side, drizzled with a little olive oil and the balsamic glaze (see ingredients list). Sprinkle the roasted almonds over the salad to finish.
When you're ready to pack your lunch, cut the lemon (see ingredients list) into wedges. To the bowl with the reserved pork mixture, stir though the Sichuan garlic paste and soy sauce. Divide the microwavable brown rice between two microwavable containers, top with the pork mixture and add the lemon wedges and crispy shallot packets. Refrigerate overnight. At lunchtime, remove the lemon and crispy shallots, then microwave the pork and rice until piping hot, 2-3 minutes. Squeeze over the juice from the lemon wedges and sprinkle with the crispy shallots.