Pork & Roasted Veggie Spaghetti
with Parmesan & Semi-Dried Tomatoes
- Milk
- Gluten
- Wheat
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
- Eggs
- Soy
Ingredients
1 sachet
Italian Herbs
2
Garlic
250 g
Pork Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Capsicum
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Tomato Paste
1 sachet
Chicken Stock Pot
1
Carrot
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
Cooking Steps
Bring a large saucepan of salted water to the boil. Preheat the oven to 240°C/220°C fan-forced. Cut the capsicum into bite-sized chunks. Cut the carrot into small chunks. Place the capsicum and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. Finely chop the garlic. Roughly chop the semi-dried tomatoes. TIP: If the veggies don't fit in a single layer, divide them between two trays!
While the veggies are cooking, cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve a 1/2 cup of pasta water, drain the pasta and return to the saucepan. Drizzle with olive oil to prevent the spaghetti from sticking together. TIP: 'Al dente' means the pasta is cooked through but is still a little firm.
While the spaghetti is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the pork mince, breaking up with a spoon, until browned, 2-3 minutes. Add the garlic and Italian herbs (see ingredients) and cook, until fragrant, 1-2 minutes.
Add the tomato paste to the pork and stir to coat. Add the diced tomatoes with garlic & onion, brown sugar and beef stock pot and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 5 minutes. Season with the salt and a pinch of pepper. Add the baby spinach leaves and butter and stir through until the spinach has wilted, 1 minute. Remove the pan from the heat. TIP: Simmer for an extra 10 minutes if you have time!
Carefully stir the roasted veggies through the sauce. Add the drained spaghetti and the semi-dried tomatoes and toss to coat. TIP: If the pasta is a little dry for your taste, add a dash of the reserved pasta water. You can serve the sauce on top of the spaghetti if you prefer!
Divide the pork and roasted veggie spaghetti between bowls. Garnish with the grated Parmesan cheese. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the rich, delicious taste, with roasted veggies and semi-dried tomatoes adding depth and complexity to the sauce.
- Ease of prep: Quick and simple to make, though some found juggling multiple steps at once a bit challenging.
- Suggestions: Some recommended adding extra herbs, reducing tomato paste, or incorporating mushrooms and olives for more flavour.
- Leftovers: Generous portions often provided tasty lunch the next day, with many noting the flavour improved overnight.
- Veggies: The addition of roasted vegetables was widely appreciated, making it a healthier twist on traditional spaghetti bolognese.
