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.
Pesto Pork, Mushroom Courgette & Pea Pasta
Penne pasta with attitude. Free-range pork sizzled till crispy. Mushrooms and courgettes add fibre and goodness. Toss through peas for sweetness and pesto for zing. Don't forget the capers for a salty kick.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 150g peas
- 120g chestnut mushrooms
- 120g brown rice penne (Eggs)
- 1 courgette
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 300g free-range pork mince
- 10g capers (Water, Salt, Vinegar)
Nutritional Information
Calories: 727
Protein: 43g
Carbs: 55g
Fat: 36g
Ingredients
- 10g capers (use half) (Water, Salt, Vinegar)
- 120g brown rice penne (use half) (Eggs)
- 1 courgette (use half)
- 150g peas (use half)
- 150g free-range pork mince
- 120g chestnut mushrooms (use half)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
Nutritional Information
Calories: 711
Protein: 42g
Carbs: 55g
Fat: 35g
Pesto Pork, Mushroom Courgette & Pea Pasta
Penne pasta with attitude. Free-range pork sizzled till crispy. Mushrooms and courgettes add fibre and goodness. Toss through peas for sweetness and pesto for zing. Don't forget the capers for a salty kick.
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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.
- Thinly slice the courgette into 1cm thick half-moons. Thinly slice the mushrooms.
- Heat a large frying pan with 1/2 tsp oil on medium-high heat. Add the pork and cook for 5-7 mins, breaking it up with a wooden spoon, until cooked through. Season with sea salt. Transfer to a bowl and set aside.
- Reheat the pan with 1/2 tsp oil on medium-high heat. Add the courgette and mushrooms and cook for 4-5 mins, until golden. Meanwhile, roughly chop the capers.
- Add the peas and the cooked pork to the pan. Cook for 1 min, then stir in the cooked pasta, capers and pesto. Add 1-2 tbsp water to loosen. Mix and season with sea salt and black pepper.
- Serve the pasta onto plates.
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