You say an easy-to-make meal that’s a crowd pleaser. We say ‘creamy pork mince pasta’! Al dente macaroni pasta join browned pork mince, plump peas & golden onions in a creamy tomato sauce. Finish with toasted seeds for crunch and earthy basil for freshness.
Creamy Pork Mince Pasta
Creamy Pork Mince Pasta
with toasted sunflower seeds, peas & fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Fresh Basil
- Low Fat UHT Milk
- Macaroni Pasta
- Onion
- Onions
- Peas
- Pork Mince
- Spice & Flour
- Sunflower Seeds
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PORK MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally).
CREAMY TIME
Add the diced onions to the pan and fry until soft and turning golden, 3-4 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk until thickened (whisking constantly). Add the reserved pasta water until a saucy consistency. Season and add the peas. Simmer until the peas are warmed through, 2-3 minutes. Add the cooked pasta and mix to combine. Loosen with more pasta water if it’s too thick.
TIME TO EAT
Make a bed of the creamy pasta, top with a sprinkle of the toasted sunflower seeds, and garnish with the rinsed basil leaves. Well done, Chef!
Macaroni Pasta - 100g
Sunflower Seeds - 10g
Pork Mince - 150g
Onion - 1
Spice & Flour - 130ml
Tomato Paste - 15ml
Low Fat UHT Milk - 100ml
Peas - 40g
Fresh Basil - 3g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PORK MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
CREAMY TIME
Add the diced onions to the pan and fry until soft and turning golden, 3-4 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk until thickened (whisking constantly). Add the reserved pasta water until a saucy consistency. Season and add the peas. Simmer until the peas are warmed through, 2-3 minutes. Add the cooked pasta and mix to combine. Loosen with more pasta water if it’s too thick.
TIME TO EAT
Make a bed of the creamy pasta, top with a sprinkle of the toasted sunflower seeds, and garnish with the rinsed basil leaves. Well done, Chef!
Macaroni Pasta - 200g
Sunflower Seeds - 20g
Pork Mince - 300g
Onion - 1
Spice & Flour - 60ml
Tomato Paste - 30ml
Low Fat UHT Milk - 200ml
Peas - 80g
Fresh Basil - 5g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PORK MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
CREAMY TIME
Add the diced onions to the pan and fry until soft and turning golden, 4-5 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk until thickened (whisking constantly). Add the reserved pasta water until a saucy consistency. Season and add the peas. Simmer until the peas are warmed through, 3-4 minutes. Add the cooked pasta and mix to combine. Loosen with more pasta water if it’s too thick.
TIME TO EAT
Make a bed of the creamy pasta, top with a sprinkle of the toasted sunflower seeds, and garnish with the rinsed basil leaves. Well done, Chef!
Macaroni Pasta - 300g
Sunflower Seeds - 30g
Pork Mince - 450g
Onions - 2
Spice & Flour - 90ml
Tomato Paste - 45ml
Low Fat UHT Milk - 300ml
Peas - 120g
Fresh Basil - 8g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PORK MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
CREAMY TIME
Add the diced onions to the pan and fry until soft and turning golden, 4-5 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk until thickened (whisking constantly). Add the reserved pasta water until a saucy consistency. Season and add the peas. Simmer until the peas are warmed through, 3-4 minutes. Add the cooked pasta and mix to combine. Loosen with more pasta water if it’s too thick.
TIME TO EAT
Make a bed of the creamy pasta, top with a sprinkle of the toasted sunflower seeds, and garnish with the rinsed basil leaves. Well done, Chef!
Macaroni Pasta - 400g
Sunflower Seeds - 40g
Pork Mince - 600g
Onions - 2
Spice & Flour - 120ml
Tomato Paste - 60ml
Low Fat UHT Milk - 400ml
Peas - 160g
Fresh Basil - 10g
Woolies Products in this dish
