This is one of my favourite Dinnerly recipes and it is so delicious I will be making it again. I love bolognaise sauce but it’s nice to change things up a bit every now and then.
NUTRITION PER SERVING
Calories 795kcal, Fat 33.1g, Proteins 46.4g, Carbs 74.1g
Greek-Style Pork Pasta with Feta
October 21, 2021
What's cooking
Toss al dente strands of spaghetti in iconic Greek flavours – juicy pork mince, fragrant oregano and creamy feta – for a pasta dish the whole family will love.
Persons
2
Serving Size
2 MEALS
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
- 50g feta
- 250g spaghetti
- 50g baby spinach leaves
- 2g dried oregano
- pork mince
- 2 chicken-style stock cubes
- 1 carrot
- 1 garlic clove
- 1 tbs tomato paste
- 250ml (1 cup) boiling water
- 1 tbs olive oil
Instructions
- Prep ingredients: Bring a medium saucepan of salted water to the boil for the spaghetti. Peel and finely chop the carrot. Crush or finely chop 1 garlic clove. Crumble 1 stock cube* into a heatproof jug. Add 1 tbs tomato paste and 250ml (1 cup) boiling water and stir to dissolve.
- Brown pork: Heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the carrot and garlic, stirring, for 4 mins or until softened. Increase the heat to high, add the pork mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
- Simmer sauce: Add 1 tsp dried oregano* to the pork mixture, then season with salt and pepper. Add the stock and bring to the boil, then reduce the heat to medium and cook for 10-12 mins until thickened. Add the spinach and cook for 1 min or until wilted.
- Cook spaghetti: Meanwhile, cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente. Drain.
- Serve up: Add the spaghetti to the sauce and toss to combine. Taste, then season with salt and pepper. Divide the pork pasta among bowls, crumble over the feta and enjoy!
Greek-Style Pork Pasta with Feta
October 21, 2021
What's cooking
Toss al dente strands of spaghetti in iconic Greek flavours – juicy pork mince, fragrant oregano and creamy feta – for a pasta dish the whole family will love.
Persons
2
Serving Size
2 MEALS
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
- 50g feta
- 250g spaghetti
- 50g baby spinach leaves
- 2g dried oregano
- pork mince
- 2 chicken-style stock cubes
- 1 carrot
- 1 garlic clove
- 1 tbs tomato paste
- 250ml (1 cup) boiling water
- 1 tbs olive oil
Instructions
- Prep ingredients: Bring a medium saucepan of salted water to the boil for the spaghetti. Peel and finely chop the carrot. Crush or finely chop 1 garlic clove. Crumble 1 stock cube* into a heatproof jug. Add 1 tbs tomato paste and 250ml (1 cup) boiling water and stir to dissolve.
- Brown pork: Heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the carrot and garlic, stirring, for 4 mins or until softened. Increase the heat to high, add the pork mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
- Simmer sauce: Add 1 tsp dried oregano* to the pork mixture, then season with salt and pepper. Add the stock and bring to the boil, then reduce the heat to medium and cook for 10-12 mins until thickened. Add the spinach and cook for 1 min or until wilted.
- Cook spaghetti: Meanwhile, cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente. Drain.
- Serve up: Add the spaghetti to the sauce and toss to combine. Taste, then season with salt and pepper. Divide the pork pasta among bowls, crumble over the feta and enjoy!
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