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 Ragu Bianco with Brown Rice Penne & Mushrooms
British pork simmers away in this delicious 'white' ragu. Fennel seeds, garlic and herbs turn up the flavour. Leafy spinach and umami mushrooms up the veg, while brown penne pasta brings filling fibre. A generous sprinkle of cheese makes everything extra comforting. Buon appetito!
Prep in 10
High protein
Serving size
Ingredients
- 120g chestnut mushrooms (use half)
- 1 onion (use half)
- 40g baby spinach (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200ml almond cream (use a quarter) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 150g free-range pork mince
- 1 tsp fennel seeds (use half)
Nutritional Information
Calories: 700
Protein: 40g
Carbs: 53g
Fat: 35g
Ingredients
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 tsp fennel seeds
- 120g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 300g free-range pork mince
- 40g baby spinach
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 120g chestnut mushrooms
- 1 onion
Nutritional Information
Calories: 704
Protein: 41g
Carbs: 53g
Fat: 35g
Pork Ragu Bianco with Brown Rice Penne & Mushrooms
British pork simmers away in this delicious 'white' ragu. Fennel seeds, garlic and herbs turn up the flavour. Leafy spinach and umami mushrooms up the veg, while brown penne pasta brings filling fibre. A generous sprinkle of cheese makes everything extra comforting. Buon appetito!
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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 measuring jug, a sieve & a grater
Prep the veg & fry the pork
- Thinly slice the onion and mushrooms. Finely grate the cheese. Rinse the spinach
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pork and season with salt and pepper. Cook for 7 mins, breaking up the mince with a wooden spoon, until golden brown
Cook the pasta
- Meanwhile, add the penne to the saucepan and simmer for 7-8 mins, until cooked, then drain
Combine the flavours
- Add the onion and mushroom to the pork and cook for 5 mins. Add the fennel seeds and garlic herb paste to the pan and cook for a further minute
- Stir in the half pack of almond cream, the stock and 100ml water (50ml for 1 person), bring to a boil and simmer for 5 mins, adding the spinach in the final minute, until wilted. Season with salt and pepper
Finishing touches & plate up
- Stir the cooked pasta and half the cheese through the pork sauce. Season with salt and pepper to taste
- Share the pork ragu pasta between bowls. Sprinkle over the remaining cheese
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