Creamy Sun-Dried Tomato Pesto and Pork Pasta
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Creamy Sun-Dried Tomato Pesto and Pork Pasta

Creamy Sun-Dried Tomato Pesto and Pork Pasta

with Spinach and Parmesan

Creamy rigatoni and sun-dried tomato pesto...need we say more? Pork, spinach and zucchini make this dreamy pasta a hearty dinner. Get ready to devour it!

Family Friendly
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Pork

170 g


(Contains Wheat)

1 unit(s)


56 g

Baby Spinach

56 g

Yellow Onion, chopped

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 unit(s)

Chicken Broth Concentrate

½ cup

Sun-Dried Tomato Pesto

(Contains Sulphites, Milk May contain Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

0.13 tsp


1 tbsp


¼ tsp


½ cup



Nutrition Values

Calories1000 kcal
Fat53 g
Saturated Fat14 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber8 g
Protein45 g
Cholesterol95 mg
Sodium1510 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium300 mg
Iron11.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook rigatoni
  • Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
  • Meanwhile, roughly chop spinach.
  • Cut zucchini into 1/2-inch pieces.
Cook zucchini
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
  • Season with salt and pepper, then transfer to a plate.
Cook pork
  • Reheat the same pan over medium-high.
  • Add 1/2 tbsp (1 tbsp) oil, then pork and garlic puree. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
  • Add onions. Cook, stirring occasionally, until softened, 3-4 min.
  • Add Cream Sauce Spice Blend. Cook, stirring often, until pork is coated, 1 min.
  • Season with salt and pepper.
Make sauce
  • Add 1/2 cup (1 cup) milk and broth concentrate to the pan with pork.
  • Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min.
  • Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min.
  • Season with salt and pepper, to taste.
Finish and serve
  • Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine.
  • Divide pasta between bowls.
  • Sprinkle Parmesan and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)
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