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Porky Linguine

Porky Linguine

with Spinach and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Porky Linguine in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Cereals containing gluten
Sulphites
Celery
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

240

British Pork Mince

1

Italian Style Herbs

180

Linguine

(Contains Cereals containing gluten)

15

Worcester Sauce

(Contains Cereals containing gluten)

1

Finely Chopped Tomatoes with Onion and Garlic

15

Red Wine Jus Paste

(Contains Sulphites, Celery)

40

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50

Water for the Sauce

½

Sugar for the Sauce

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Nutritional information

Energy (kcal)738 kcal
Energy (kJ)3086 kJ
Fat24.5 g
of which saturates10.2 g
Carbohydrate83 g
of which sugars16.2 g
Protein44.2 g
Salt3.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Medium Saucepan
Colander
Measuring Cups

Instructions

Fry the Pork
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Sprinkle over the Italian style herbs and cook, stirring, for 1 more min.

Cook the Pasta
2

a) Meanwhile, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Make the Sauce
3


a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated.
b) Stir in the chopped tomatoes, red wine jus paste, water and sugar for the sauce (see ingredients for both amounts).
c) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the Spinach
4

a) When the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

Finish Up
5

a) Toss the cooked linguine through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine).
b) Taste and season with salt and pepper if needed.

Serve
6

a) Share the porky linguine between your bowls and finish with a sprinkle of the remaining hard Italian style cheese.
Enjoy!