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.
Mexican Pork Chilli with Penne & Yoghurt Drizzle
Who said you can't have pasta and chilli? Give your next pasta dish some Mexican flair with free-range British pork chilli, starring kidney beans, earthy spices and tomato. Drizzle with coriander yoghurt and enjoy with a side salad of spinach, sweetcorn and creamy avocado.
Ready in 20
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 onion
- 80g baby spinach
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 courgette
- 1 handful of fresh coriander
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 avocado
- 500g free-range pork mince
- 250g brown rice penne (Eggs)
- 2 tbsp chilli con carne spice (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 758
Protein: 39g
Carbs: 70g
Fat: 35g
Mexican Pork Chilli with Penne & Yoghurt Drizzle
Who said you can't have pasta and chilli? Give your next pasta dish some Mexican flair with free-range British pork chilli, starring kidney beans, earthy spices and tomato. Drizzle with coriander yoghurt and enjoy with a side salad of spinach, sweetcorn and creamy avocado.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Finely dice the onion. Roughly dice the courgette into 1cm cubes. Heat a large frying pan with 1/2 tbsp oil on high heat. Add the pork, onion, courgette, garlic paste and spice mix. Cook for 4-5 mins, until softening. Drain and rinse the sweetcorn and beans, separately.
- Add the chopped tomatoes and beans to the pan and cook for 4-5 mins, until thickened. Add the cooked pasta and stir to combine. Season with sea salt and black pepper.
- Make the dressing. Roughly chop the coriander. In a small bowl, mix together the yoghurt, half the coriander, a pinch of sea salt and black pepper.
- Make the salad; dice the avocado into 2cm cubes. Place the avocado, spinach and sweetcorn in a serving bowl. Drizzle over half the dressing.
- Serve the pasta alongside the salad. Drizzle over the remaining dressing.
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