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.
Italian Pork Ragu Bianco with Penne
Here is a Mindful twist on an Italian ragu. It's got all the richness of a traditional bolognese but without the tomato. Free-range pork mince simmers with a classic base of carrots, leek, and garlic. Almond cream and nutritional yeast make it creamy and indulgent. Penne pasta to soak up all the sauce. Fresh-cut parsley to finish it off just like the Italians do.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 1 leek
- 2 carrot
- 1 handful of fresh flat-leaf parsley
- 250g brown rice penne (Eggs)
- 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)
- 500g free-range pork mince
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 onion
- 160g baby spinach
- 4 garlic clove
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
Nutritional Information
Calories: 661
Protein: 34g
Carbs: 58g
Fat: 32g
Italian Pork Ragu Bianco with Penne
Here is a Mindful twist on an Italian ragu. It's got all the richness of a traditional bolognese but without the tomato. Free-range pork mince simmers with a classic base of carrots, leek, and garlic. Almond cream and nutritional yeast make it creamy and indulgent. Penne pasta to soak up all the sauce. Fresh-cut parsley to finish it off just like the Italians do.
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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. Dissolve the stock cube and nutritional yeast in a jug with 200ml hot water.
- Heat a large frying pan with 1 tbsp oil on medium-high heat (we used the HexClad 30cm Hybrid Pan). Add the pork and cook for 7-9 mins, breaking it up with a wooden spoon, until golden brown. Transfer to a bowl and set aside. Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary
- Finely chop or crush the garlic. Dice the onion and carrot. Finely slice the leeks. Reheat the pan with 1 tsp oil on medium-high heat. Add the veg and cook for 6-8 min, until soft and golden brown. Season with sea salt and black pepper. Meanwhile, finely chop the parsley. Rinse the spinach.
- Pour the stock mixture into the pan. Simmer for 8-10 mins, until reduced by two-thirds. Add the spinach, almond cream, pork and 100ml of water to the pan. Simmer for 4-5 mins, until reduced to a creamy sauce. Stir in the pasta and half of the parsley. Add another splash of water if the sauce gets too thick.
- Serve in bowls and garnish with the remaining parsley.
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