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 Ragu with Penne
Cooking dinner is easy with our slow-cooked free-range British pork. Just add to the pan and simmer away with vitamin-rich spinach, fennel seeds and carrot. Garlic, rosemary and thyme paste packs in Italian flavour. Brown rice penne soaks up all the delicious sauce.
High protein
5 plants
Serving size
Ingredients
- 2 tsp fennel seeds
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 250g brown rice penne (Eggs)
- 600g British pulled pork
- 240g chestnut mushrooms
- 4 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 carrot
- 160g baby spinach
- 1 onion
Nutritional Information
Calories: 581
Protein: 42g
Carbs: 54g
Fat: 22g
Pulled Pork Ragu with Penne
Cooking dinner is easy with our slow-cooked free-range British pork. Just add to the pan and simmer away with vitamin-rich spinach, fennel seeds and carrot. Garlic, rosemary and thyme paste packs in Italian flavour. Brown rice penne soaks up all the delicious sauce.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Thinly slice the onion. Dice the carrot into 1cm cubes (peel optional). Heat a large frying pan or non-stick saucepan with 2 tbsp oil on medium-high heat. Add the onion and carrot and cook for 5-7 mins, until softened and starting to brown. Season with a pinch of sea salt and black pepper.
- Meanwhile, thinly slice the mushrooms. Finely grate the garlic. Finely chop the parsley. Add the mushrooms to the onion pan and cook for a further 5 mins, until the mushrooms are soft and the onions are starting to caramelise. Add the garlic and fennel seeds (to taste) and cook for 1 minute.
- Add the pork to the pan, along with 250ml hot water. Crumble in the stock cube and stir to dissolve. Simmer for 6-8 mins, shredding the pork apart with two forks, until the sauce coats the pork.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 6-8 mins, until cooked, then drain. Stir the cooked penne, spinach and half the parsley into the sauce. Mix to combine and simmer for 1 minute, until the spinach wilted. Season with sea salt and black pepper to taste.
- Serve in bowls and garnish with the remaining parsley.
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.