Tuscan pork and cabbage pasta
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
In the time it takes to cook the pasta, you can whip up this tasty sauce. We love how the pasta shape cradles the meat, so you get a bite in every forkful.
Ingredients
Dry pasta
200 g, bow tie variety
Olive oil
1 tsp
Extra lean pork mince
200 g
Brown onion
1 small, chopped
Savoy cabbage
400 g, coarsely chopped
Chicken stock
¾ cup(s), (185ml)
Garlic
2 clove(s), finely chopped
Canned diced tomatoes
1 400g can
Dried chilli flakes
1 tsp
Tuscan seasoning
2 tsp
Grated parmesan cheese
⅓ cup(s), (25g)
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain.
2
Meanwhile, to make sauce, heat oil in a large non-stick frying pan over medium-high heat. Cook mince and onion, breaking up lumps, for about 5 minutes or until mince is lightly browned.
3
Add cabbage, stock and garlic and cook, stirring often, for 3-5 minutes, until cabbage is tender. Stir in tomatoes, chilli and Tuscan seasoning and bring to the boil.
4
Add pasta to sauce and cook, stirring for a further 1-2 minutes, until combined and heated through. Serve sprinkled with parmesan.
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