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.
Slow-cooked Pork Fusilli with Sundried Tomato & Toasted Sunflower Seeds
All the hard work is done for you with this speedy weeknight pasta, starring our 48-hour tender slow-cooked free-range British pork. It's melt-in-your-mouth tender and even more delicious in a simple tomato sauce. Sweet peppers and baby spinach bring a pop of colour. Just sprinkle over crunchy toasted sunflower seeds for crunch.
Ready in 20
6 plants
Serving size
Ingredients
- 1 pepper
- ½ tsp chilli flakes
- 40g baby spinach
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 10g sunflower seeds
- 1 onion
- 2 garlic clove
- 120g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 75g seasonal tomatoes
Nutritional Information
Calories: 720
Protein: 36g
Carbs: 66g
Fat: 35g
Ingredients
- 1 pepper
- 120g brown rice fusilli pasta (use half) (Soya) (Brown rice flour 100%)
- 1 onion (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 2 garlic clove
- 0.5 tsp chilli flakes (use half)
- 10g sunflower seeds (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 40g baby spinach (use half)
- 75g seasonal tomatoes (use half)
- 140g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
Nutritional Information
Calories: 752
Protein: 37g
Carbs: 70g
Fat: 37g
Slow-cooked Pork Fusilli with Sundried Tomato & Toasted Sunflower Seeds
All the hard work is done for you with this speedy weeknight pasta, starring our 48-hour tender slow-cooked free-range British pork. It's melt-in-your-mouth tender and even more delicious in a simple tomato sauce. Sweet peppers and baby spinach bring a pop of colour. Just sprinkle over crunchy toasted sunflower seeds for crunch.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan & a sieve
Prep the veg & cook the pasta
- Thinly slice the pepper and onion. Halve the tomatoes (quarter any larger ones). Finely chop or crush the garlic
- Add the fusilli to the saucepan and boil for 10-11 mins, until cooked, then drain
Toast the seeds
- Heat the large frying pan on medium-high heat. Once hot, add the sunflower seeds and toast for 2-3 mins, until golden. Remove from the pan
Build the dish
- Reheat the frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes and garlic. Cook for another 2 mins, then stir in the sundried tomato paste, red pesto, passata and slow-cooked pork (with all the juices from the bag)
- Gently pull apart any larger pieces of pork and simmer for 3-5 mins, until the sauce has thickened
Plate up
- Rinse the spinach and stir into the sauce for a final 1 min, until wilted. Add the cooked fusilli, stir to combine and season to taste
- Share the fusilli between bowls, topped with the toasted sunflower seeds. Sprinkle over the chilli flakes (for those who'd like the heat)
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