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.
Serving size
Ingredients
Ingredients
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
120g brown rice fusilli pasta (Soya)(Brown rice flour 100%)
- 300g free-range pork mince
-
20g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
200g passata(tomatoes, salt, citric acid)
- 1 aubergine
- 1 pepper
- 3 garlic clove
- 1 onion
Allergens
Contains:
Eggs, Milk
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 122Kcal | 756Kcal |
| 511kJ | 3165kJ | |
| Fat | 5.7g | 35g |
| of which saturates | 1.8g | 11g |
| Carbohydrates | 11g | 65g |
| of which sugars | 2.5g | 15g |
| Protein | 6.9g | 43g |
| Salt | 0.42g | 2.6g |
| Fibre | 2.1g | 13g |
Ingredients
Ingredients
-
10g chicken stock powder (use half)(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
-
30g pitted green olives (use half)(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
1 tbsp sun-dried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 150g free-range pork mince
-
120g brown rice fusilli pasta (use half) (Soya)(Brown rice flour 100%)
-
20g italian hard cheese (use half) (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
-
200g passata (use half)(tomatoes, salt, citric acid)
- 1 aubergine (use half)
- 1 pepper (use half)
- 3 garlic clove
- 1 onion (use half)
Allergens
Contains:
Eggs, Milk
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 749Kcal |
| 505kJ | 3132kJ | |
| Fat | 5.5g | 34g |
| of which saturates | 1.7g | 11g |
| Carbohydrates | 11g | 67g |
| of which sugars | 2.5g | 16g |
| Protein | 6.8g | 42g |
| Salt | 0.42g | 2.6g |
| Fibre | 2.1g | 13g |
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Pork Caponata Fusilli with Aubergine & Hard Italian Cheese
We've turned a classic Southern Italian caponata into a more-ish pasta sauce, with tender British pork, gooey aubergines, bright peppers and juicy olives. Stir through brown rice fusilli pasta, to soak up all that flavour. Sprinkle with a generous amount of hard Italian cheese, for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a grater & a measuring jug
Roast the veg
- Dice the aubergine and pepper into 1cm chunks and place both onto the lined baking tray. Drizzle with 1/2 tsp oil and season with salt and pepper. Roast for 22-25 mins, until soft and golden
- Thinly slice the onion, garlic and olives. Finely grate the cheese
Simmer simmer
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pork and onion and season with salt and pepper. Cook for 7 mins, breaking up the pork with a wooden spoon, until golden brown. Season with salt and pepper
- Add the garlic, olives and sundried tomato paste to the pan. Cook for a further 4 mins, then stir in the passata, stock powder and 200ml water (100ml for 1 person). Bring to a boil and simmer for 5 mins, until thickened slightly
Cook the pasta & finish the sauce
- Meanwhile, bring the medium saucepan filled with salted water to a boil. Add the fusilli and simmer for 10-11 mins, until cooked, then drain
- Once ready, stir the cooked pasta and roasted veg through the caponata sauce. Season with salt and pepper
Plate up
- Share the caponata pasta between bowls and sprinkle over and cheese
Getting hungry?
Healthy, chef designed meal kits to cook at home.
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.