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Pork and Fennel Seed Pasta
Pork and Fennel Seed Pasta

Before you jump to Pork and Fennel Seed Pasta recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Opting to eat healthily offers great benefits and is becoming a more popular way of living. There are numerous health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. While we’re always being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. People typically think that healthy diets require a great deal of work and will significantly alter the way they live and eat. It is possible, however, to make a few simple changes that can start to make a good impact on our day-to-day eating habits.

One way to address this to start seeing some results is to realize that you do not need to change everything instantly or that you have to altogether do away with certain foods from your diet. It’s not a bad idea if you wish to make considerable changes, but the most crucial thing is to gradually switch to making healthier eating selections. Soon enough, you will see that you actually prefer to ingest healthy foods after you have eaten that way for a while. Like many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to pork and fennel seed pasta recipe. To cook pork and fennel seed pasta you only need 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pork and Fennel Seed Pasta:
  1. Use 500 g wholemeal penne pasta
  2. Take 400 g pork, cut into thin strips
  3. Get 1 medium onion, diced
  4. Use 2 medium carrots, finely diced
  5. Get 2 large zucchinis, halved length-way and thinly sliced
  6. Use 2 red cayenne chillies, chopped
  7. You need 1/2 bunch parsley, chopped
  8. You need 2 tsp garlic powder
  9. You need 3 tsp fennel seeds
  10. Prepare 3 tbsp Worcestershire sauce
  11. Take 1 tbsp olive oil
  12. Provide 50 g tomato paste
  13. You need 400 g passata
  14. You need salt and pepper
  15. Take Grated Parmesan, to serve (optional)
Steps to make Pork and Fennel Seed Pasta:
  1. Heat olive oil in a large saucepan over med-low heat. Add the onion and a small pinch of salt. Stir occasionally until onions are soft and golden brown. Approx 5 mins
  2. Increase heat to med-high. Add the pork and stir until cooked through. Approx 3 mins.
  3. Add the carrots and red cayenne chillies. Cook until carrots are soft to release their natural sweetness. Approx 3 mins
  4. Add the zucchinis, garlic powder, and fennel seeds. Gently stir until zucchinis are lightly coloured and slightly soft. Approx. 4 mins.
  5. Add the Worcestershire sauce and tomato paste. Give it a quick stir before adding the passata, parsley, and a generous amount of pepper and a pinch of salt. Gently mix everything together. Reduce heat to low, cover, and simmer for 10-15 mins. Stirring occasionally and do not allow to burn.
  6. In the meantime, cook pasta according to packet instruction.
  7. Once the pasta is cooked (I prefer mine al dente!), set aside 2-3 tbsp of cooking liquid before draining. Add the pasta and reserved cooking liquid* to the saucepan and stir everything together. - - *[If using passata from a jar, add the reserved cooking liquid to the jar, give it a quick shake to dislodge any leftover sauce before adding to the saucepan.]
  8. Serve with a sprinkle of Parmesan cheese, if desired.

Meanwhile, cook the pasta following the packet instructions. In a large dry saucepan add the whole fennel seeds and whole coriander seeds and toast until lightly golden and fragrant. Remove from the pan and grind coarsely using a mortar and pestle or spice grinder. In the same saucepan add a generous glug of olive oil, the fresh chopped fennel, chili flakes, and a pinch of salt, and sauté until the fennel is soft. Add the smokey paprika and garlic to.

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