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
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 0.5 tsp nutmeg (use a quarter)
- 90g Tenderstem broccoli (use half)
- 40g baby spinach (use half)
- 120g brown rice penne (use half) (Eggs)
- 1 handful of fresh dill (use half)
- 1 leek (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 x 150g free-range diced pork
- 1 chicken stock cube (use half) (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)
- 2 garlic clove
Nutritional Information
Calories: 552
Protein: 46g
Carbs: 54g
Fat: 17g
Ingredients
- 1 handful of fresh dill
- 1 leek
- 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)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 0.5 tsp nutmeg (use half)
- 300g free-range diced pork
- 90g Tenderstem broccoli
- 40g baby spinach
- 120g brown rice penne (Eggs)
- 2 garlic clove
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 548
Protein: 45g
Carbs: 53g
Fat: 17g
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
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
- Heat a large saucepan with 1 tsp oil on medium-high heat. Add the pork and cook for 4-6 mins, until golden brown. Season with sea salt and black pepper. Remove from the pan and set aside.
- Meanwhile, trim and thinly slice the leek into half-moons. Finely chop or crush the garlic. Trim the broccoli. Reheat the pork pan with 1 tsp oil to medium-high heat. Add the leek and cook for 4-5 mins, until softened. Add the garlic and a pinch of nutmeg and cook for 1 min.
- Add the mustard and 500ml hot water (250ml for 1 person) to the pan. Crumble in the stock cube and bring to a boil. Add the pasta and the broccoli and boil for 5 mins. Lower the heat to medium and return the pork to the pan. Stir in the yoghurt and simmer for 2-3 mins, until the pork and 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.
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.