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.
Pulled Pork Fusilli with Chilli Pangrattato & Red Pesto
All the hard work is done for you with this speedy weeknight pasta, starring our tender slow-cooked British pork. It's melt-in-your-mouth tender and even more delicious in a simple tomato sauce. Sweet peppers and baby spinach add colour. Just sprinkle over our mixed seeds for the perfect crunch.
Ready in 20
High protein
1/3 daily fibre
5 plants
Family classics
Serving size
Ingredients
- 2 pepper
- ½ tsp chilli flakes
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 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)
- 2 tbsp tomato purée
- 3 garlic clove
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 80g baby spinach
- 2 onion
Nutritional Information
Calories: 651
Protein: 35g
Carbs: 65g
Fat: 28g
Pulled Pork Fusilli with Chilli Pangrattato & Red Pesto
All the hard work is done for you with this speedy weeknight pasta, starring our tender slow-cooked British pork. It's melt-in-your-mouth tender and even more delicious in a simple tomato sauce. Sweet peppers and baby spinach add colour. Just sprinkle over our mixed seeds for the perfect crunch.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small frying pan, a sieve & a measuring jug
Boil the pasta & prep
- Add the fusilli to the saucepan and boil for 10-11 mins, until cooked, then drain. Drizzle with 1/2 tsp olive oil to prevent from sticking
- Meanwhile, dice the peppers into 1cm chunks. Finely dice the onions. Roughly chop or crush the garlic
Build the dish
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened. Season with salt and pepper. Add the garlic and tomato puree and cook for another 2 mins
- Stir in the red pesto, passata, chicken stock and 150ml water. Bring to the boil, then add the slow-cooked pork (with all its juices from the bag)
- Gently pull apart any larger pieces of the pork. Simmer for 4-5 mins, until reduced, adding a splash of pasta water if it's a little thick
Make the pangrattato
- Meanwhile, heat the small frying pan on medium heat. Once hot, add the pea crumb, chilli flakes (for those who'd like the heat) and a pinch of salt. Toast for 2-3 mins, stirring regularly, until golden
Finish & plate up
- Rinse the spinach, then add to the pork with the cooked fusilli, until wilted and hot. Season to taste
- Serve the fusilli into bowls, topped with the pagrattato
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