HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Red Pesto Spaghetti
Pork & Red Pesto Spaghetti

Pork & Red Pesto Spaghetti

with Pear Salad

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Spag bol night just got a whole lot better! Add our vibrant red pesto to give this meal an instant flavour boost, then add a crisp pear salad to offset the rich and meaty flavours of the pork spaghetti. Bellissimo!

Unfortunately, this week's capsicum were in short supply. Some customers will receive squash instead of capsicum. Don't worry, the recipe will be just as delicious!

Allergens:GlutenMilkTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red capsicum

3 clove


1 packet

pork mince

1 packet


(ContainsGlutenMay be present Egg, Soy)

2 sachet

tomato paste

1 packet

chicken stock pot

1 sachet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)



1 bag

mixed salad leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

¾ cup


1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4342 kJ
Fat48.5 g
of which saturates11.2 g
Carbohydrate96.4 g
of which sugars23.6 g
Dietary Fibre0 g
Protein47.2 g
Cholesterol0 mg
Sodium1328 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Grate the carrot (unpeeled). Cut the capsicum into 1cm chunks. Finely chop the garlic.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum until just softened, 3-4 minutes. Increase the heat to high, then add the carrot and pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes.


Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Drain 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, reduce the pan with the pork mince to medium heat, 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.


While the sauce is cooking, thinly slice the pear (see ingredients). In a medium bowl, combine a drizzle of olive oil and balsamic vinegar, then season with salt and pepper. Toss the mixed salad leaves and pear in the dressing.


Divide the pork & red pesto spaghetti between plates and sprinkle over the grated Parmesan cheese. Serve with the pear salad.