Pulled Pork Fusilli with Chilli Pangrattato & Red Pesto

Serving size

1 person 2 people 4 people

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

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	651Kcal
	612kJ	2724kJ
Fat	6.3g	28g
of which saturates	2.1g	9.3g
Carbohydrates	15g	65g
of which sugars	2.6g	11g
Protein	8.0g	35g
Salt	0.46g	2.0g
Fibre	2.3g	10g

Back

Ready in 20 High protein 1/3 daily fibre 5 plants Family classics

Pulled Pork Fusilli with Chilli Pangrattato & Red Pesto

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Pork

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.

Cooking Instructions

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.

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