15-minute Satay Pork Udon Noodles
Prep time: 10 mins
Cooking time: 10 mins
Easy
Serves:
4
Energy
1974kj
469kcal
Easy Pork Pasta by Mimi at BeatTheBudget
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“This recipe only uses a handful of ingredients, it’s affordable, and most importantly, SO delicious. It doesn’t get better than a heavenly, crispy pork topping. There’s no chopping involved, so the minimal prep makes it a family-friendly winner. Plus, for just £2.59, you can get a lean and delicious source of protein to make this a balanced meal! Pork mince is so versatile and this recipe makes it the star of the show!”
Recipe courtesy of Mimi Harrison, @BeatTheBudget.
Prep time: 20 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
500g 5% fat pork mince
1 teaspoon olive oil
300g frozen peas
60g spinach leaves
400g rigatoni pasta
Bunch of fresh basil leaves
200g reduced-fat cream cheese
Juice of ½ a lemon
Lemon wedges, to garnish
Method
Step 1
To a large frying pan, add the olive oil and pork mince with a pinch of salt and pepper. Break the mince apart with a spatula and leave to brown for 5 minutes.
Step 2
After 5 minutes, stir and continue to fry for a further 4 minutes, until crispy and browned.
Step 3
Meanwhile, add the peas to salted boiling water for 4 minutes, adding the spinach in for the final minute.
Step 4
Transfer the peas and spinach into a blender using a slotted spoon, then add the rigatoni to the boiling water, setting your timer to the packet time minus 2 minutes.
Step 5
Whilst the pasta is bubbling away, add the basil, cream cheese, and a few ladles of pasta water, then blend until smooth.
Step 6
When your pasta timer goes off, reserve a mug full of starchy water and drain the rigatoni. Add back into the pan, along with the creamy pea sauce. Stir to combine, adding pasta water as necessary, heating on low until the pasta is fully cooked.
Step 7
Plate up with a portion of crispy pork mince, a lemon wedge, and a few basil leaves for garnish. Finish with a crack of black pepper and dig in!
Each serving provides
Based on 5% fat British pork mince
24%
Fat
11g
16%
Saturates
5g
25%
Sugars
7.9g
9%
Salt
0.61g
10%
% of an adult's Reference intake
Typical energy values per 100g:
590kJ,
140kcal,
3.2g fat,
1.5g saturates
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
To a large frying pan, add the olive oil and pork mince with a pinch of salt and pepper. Break the mince apart with a spatula and leave to brown for 5 minutes.
Step 2
After 5 minutes, stir and continue to fry for a further 4 minutes, until crispy and browned.
Step 3
Meanwhile, add the peas to salted boiling water for 4 minutes, adding the spinach in for the final minute.
Step 4
Transfer the peas and spinach into a blender using a slotted spoon, then add the rigatoni to the boiling water, setting your timer to the packet time minus 2 minutes.
Step 5
Whilst the pasta is bubbling away, add the basil, cream cheese, and a few ladles of pasta water, then blend until smooth.
Step 6
When your pasta timer goes off, reserve a mug full of starchy water and drain the rigatoni. Add back into the pan, along with the creamy pea sauce. Stir to combine, adding pasta water as necessary, heating on low until the pasta is fully cooked.
Step 7
Plate up with a portion of crispy pork mince, a lemon wedge, and a few basil leaves for garnish. Finish with a crack of black pepper and dig in!
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