Pork & Red Pesto Spaghetti for Dinner
with a Sichuan Pork Rice Bowl for Lunch
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.
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.
Ingredients
2
carrot
½
pear
1
red onion
3 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 sachet
tomato paste
1 packet
chicken stock pot
1 sachet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
rocket leaves
drizzle
balsamic glaze
(Contains Sulphites;)
½
lemon
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
Microwavable Brown Rice
2 packet
crispy shallots
1 packet
pork mince
Not included in your delivery
olive oil
1 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
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.
