The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pot Pork & Leek Pasta
Everyone loves a one-pot meal - and this one involves pasta. Sizzle free-range British diced pork with tender leeks, verdant tenderstem and vitamin-dense spinach. Swirl of cashew cream. Handful of fresh-cut dill. Pinch of nutmeg. The recipe for a portion of perfect penne pasta
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 garlic bulb (use half)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- ½ tsp ground nutmeg
- 80g baby spinach
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 leek
- 500g free-range diced pork
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh dill
- 180g Tenderstem broccoli
- 250g brown rice penne (Eggs)
Nutritional Information
Calories: 506
Protein: 40g
Carbs: 54g
Fat: 14g
One-pot Pork & Leek Pasta
Everyone loves a one-pot meal - and this one involves pasta. Sizzle free-range British diced pork with tender leeks, verdant tenderstem and vitamin-dense spinach. Swirl of cashew cream. Handful of fresh-cut dill. Pinch of nutmeg. The recipe for a portion of perfect penne pasta
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Cooking Instructions
- Heat a large saucepan with 1 tsp oil on medium-high heat. Add the pork and season with sea salt and black pepper. Cook for 3-5 mins, until golden brown. Transfer to a plate and set aside.
- Trim and thinly slice the leeks into half-moons. Reheat the pork pan with 1 tsp oil on medium-high heat. Add the leeks and cook for 4-5 mins, until softened. Meanwhile, finely chop or crush 3 garlic cloves. Trim the broccoli.
- Add the garlic and a pinch of nutmeg to the pan. Cook for 1 min, then add the mustard, pasta, broccoli and 800ml hot water. Crumble in the stock cube and stir. Bring to a boil then and cook for 4 mins.
- Lower the heat to medium and return the pork to the pan. Add the cream and simmer for 4-6 mins, until the pork and the pasta are cooked.
- Roughly chop the dill. Stir the spinach and half the dill into the pasta to wilt. Season to taste with sea salt and black pepper.
- Serve the pasta in bowls with the remaining dill sprinkled on top.
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