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!
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1
pear
1
onion
1
tomato
2 clove
garlic
1
cucumber
1 packet
fusilli
(Contains Gluten, Wheat; May 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
(Contains Milk;)
olive oil
20 g
butter
1 drizzle
balsamic vinegar
• 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.
• 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.
• 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.
• Divide garlicky tomato pork fusilli between plates. Sprinkle over remaining Parmesan. • Serve with pear-cucumber salad.