Parmesan pork with tomato & olive spaghetti

Contains pork – recipe is for non-Muslims only

This healthy, balanced dinner is ready in under 45 minutes and is packed with lean protein, fibre, calcium, vitamin C, iron and three of your 5-a-day

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 572
  • fat 15g
  • saturates 4g
  • carbs 52g
  • sugars 12g
  • fibre 14g
  • protein 50g
  • salt 0.9g


  • 300g lean pork fillet, cut into 6 equal slices
  • 3 tsp rapeseed oil
  • 3 tsp finely chopped fresh sage
  • 4 garlic cloves, finely grated
  • 15g very finely grated parmesan
  • 1 large carrot (215g), chopped
  • 3 celery sticks (165g), chopped
  • 6 Kalamata olives, thinly sliced
  • 2 tbsp tomato purée
  • 1½ tsp vegetable bouillon powder
  • 150g wholemeal spaghetti
  • 100g cherry tomatoes, halved
  • large handful chopped parsley (about 10g)


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  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.

  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.

  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.

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