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.
Speedy Free-range Italian-style Pork Ragu with Casarecce
Here is a Mindful twist on an Italian ragu. Juicy free-range British pork mince simmers with a classic base of carrots, leek, mushrooms and garlic. Almond yoghurt makes it creamy and indulgent. Brown rice casarecce pasta to soak up all the sauce. Fresh-cut parsley to finish it off just like the Italians do.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 1 leek
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 60g chestnut mushrooms
- 2 tbsp tomato purée
- 80g almond yoghurt (nush) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 3 garlic clove
- 1 carrot
- 300g free-range pork mince
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 1 tsp fennel seeds
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 697
Protein: 42g
Carbs: 62g
Fat: 31g
Ingredients
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 60g chestnut mushrooms (use half)
- 150g free-range pork mince
- 80g almond yoghurt (nush) (use half) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 1 carrot (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tsp fennel seeds (use half)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 3 garlic clove
- 1 leek (use half)
- 2 tbsp tomato purée (use half)
Nutritional Information
Calories: 689
Protein: 41g
Carbs: 63g
Fat: 30g
Speedy Free-range Italian-style Pork Ragu with Casarecce
Here is a Mindful twist on an Italian ragu. Juicy free-range British pork mince simmers with a classic base of carrots, leek, mushrooms and garlic. Almond yoghurt makes it creamy and indulgent. Brown rice casarecce pasta to soak up all the sauce. Fresh-cut parsley to finish it off just like the Italians do.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a peeler, a measuring jug & a sieve
Get started
- Trim and slice the leek into 1/2cm half-moons. Thinly slice the mushrooms
- Dice the carrot into 1cm cubes (peel optional). Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the pork, leek, mushrooms and carrot. Season with salt and pepper
- Cook for 6-7 mins, until golden brown, using a spoon to break up the pork
Boil the pasta & simmer the ragu
- Meanwhile, add the casarecce to the saucepan and boil for 8-9 mins, until cooked, then drain
- Once browned, add the garlic, tomato puree and fennel seeds to the pork pan. Cook for 2 mins
- Stir in the yoghurt, stock powder, Italian herbs and 200ml water (100ml for 1 person). Bring to a boil and simmer for 4-5 mins, until the sauce has thickened and pork is cooked through
Bring it all together
- Meanwhile, finely chop the parsley
- Stir the cooked pasta into the pork ragu with half the parsley. Toss to coat the pasta in the sauce and simmer for 1-2 mins, until piping hot
- Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed
Plate up
- Serve the pork ragu into bowls. Garnish with the remaining parsley
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.