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.
Pork & Porcini Casarecce with Tenderstem Broccoli & Hard Italian Cheese
Earthy chestnut and porcini mushrooms. Juicy free-range British pork mince. Silky yoghurt, vibrant broccoli and hearty brown rice casarecce. Say hello to your new favourite pasta bowl. Creamy and more-ish - buon appetito!
High protein
6 plants
Serving size
Ingredients
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 80g greek style yoghurt (Milk)
- 3 garlic clove
- 1 handful of fresh chives
- 40g baby spinach
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 300g free-range pork mince
- 90g Tenderstem broccoli
- 1 onion
- 5g dried porcini mushrooms
- 120g chestnut mushrooms
Nutritional Information
Calories: 733
Protein: 45g
Carbs: 56g
Fat: 36g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 80g greek style yoghurt (use half) (Milk)
- 40g baby spinach (use half)
- 120g chestnut mushrooms (use half)
- 3 garlic clove
- 150g free-range pork mince
- 1 handful of fresh chives (use half)
- 5g dried porcini mushrooms (use half)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 90g Tenderstem broccoli (use half)
- 1 onion (use half)
Nutritional Information
Calories: 725
Protein: 44g
Carbs: 57g
Fat: 35g
Pork & Porcini Casarecce with Tenderstem Broccoli & Hard Italian Cheese
Earthy chestnut and porcini mushrooms. Juicy free-range British pork mince. Silky yoghurt, vibrant broccoli and hearty brown rice casarecce. Say hello to your new favourite pasta bowl. Creamy and more-ish - buon appetito!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug, a sieve & a grater
Get started
- Add the dried porcini and stock powder to the jug with 200ml boiling water (100ml for 1 person) and leave to infuse
- Thinly slice the onion and chestnut mushrooms. Trim the broccoli
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork, chestnut mushrooms and broccoli. Cook for 7 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
Cook the pasta
- Add the pasta to the saucepan and boil for 8-9 mins, adding the broccoli for the final 4 mins, then drain together
- Meanwhile, rinse the spinach. Finely chop the chives. Finely chop or crush the garlic. Finely grate the cheese
- Lower the heat to medium, then add the onion to the pork pan and cook for 4-5 mins, until softened. Stir in the garlic and cook for another 30 secs
Make the sauce
- Add the porcini stock mixture and spinach to the pork pan, stir to combine, bring to the boil and simmer for 2-3 mins, until thickened. Remove from the heat and stir through the yoghurt and half the cheese. Season generously with salt and pepper
Plate up
- Stir the cooked pasta through the sauce. Add a splash of water if it's a little thick. Season to taste
- Share the pork porcini pasta between bowls, with the broccoli alongside. Sprinkle over the chives and remaining cheese to finish
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