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Garlicky Tomato Pork Fusilli

Garlicky Tomato Pork Fusilli

with Pear-Cucumber Salad & Parmesan

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Upgrade your weeknight pasta by whipping up a pork mince-based sauce flavoured with all the good stuff: sweet bursts of fresh tomato, vibrant passata, rich garlic and herbs, and of course, sharp and melty Parmesan. Make sure to add the butter, too; it works to balance out the acidity. Magic!

Tags:QuickEasy Prep
Allergens:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

pear

1

onion

1

tomato

2 clove

garlic

1

cucumber

1 packet

fusilli

(ContainsGlutenMay be present Egg, Soy)

1 packet

pork mince

1 sachet

garlic & herb seasoning

1 packet

passata

1 packet

chicken stock pot

1 bag

mixed leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3817 kJ
Fat38.2 g
of which saturates17.5 g
Carbohydrate89 g
of which sugars21.1 g
Protein48.5 g
Sodium1642 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. • Thinly slice pear (see ingredients) into wedges. • Thinly slice onion. Roughly chop tomato. Finely chop garlic. Thinly slice cucumber into half-moons.

2

• Half-fill a large saucepan with the boiling water then heat over high heat. Add a pinch of salt. • Cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta, then return to pan.

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

3

• While the pasta is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook onion and pork mince, breaking mince up with a spoon, until just browned, 3-4 minutes. • Add tomato, garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add passata, chicken stock pot, the butter and reserved pasta water. Cook, stirring, until slightly reduced, 3-4 minutes. • Add cooked fusilli and 1/2 the grated Parmesan, tossing to combine. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Season, then add pear, cucumber and mixed leaves. Toss to coat.

4

• Divide garlicky tomato pork fusilli between plates. Sprinkle over remaining Parmesan. • Serve with pear-cucumber salad.