Parmesan pork with tomato & olive spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g lean pork filletcut into 6 equal slices
- 3 tsp rapeseed oil
- 3 tsp finely chopped fresh sage
- 4 garlic clovesfinely grated
- 15g very finely grated parmesan
- 1 large carrot(215g), chopped
- 3 celery sticks(165g), chopped
- 6 Kalamata olivesthinly sliced
- 2 tbsp tomato purée
- 1 ½ tsp vegetable bouillon powder
- 150g wholemeal spaghetti
- 100g cherry tomatoeshalved
- large handful chopped parsley(about 10g)
Nutrition: per serving
- kcal572
- fat15g
- saturates4g
- carbs52g
- sugars12g
- fibre14g
- protein50g
- salt0.9g
Method
step 1
Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.
step 2
Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.
step 3
Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.
