Orecchiette with Pork, Broccoli Mushrooms and Roast Tomatoes

Such a quick and easy family favourite that satisfies every member of the family and still with some added veggie goodness.

I have used orecchiette pasta shells but you can use any type of pasta with this. For vegetarian version leave out the pork.

Orecchiette with Pork, Broccoli, Mushrooms & Roasted Tomatoes


500g orrecchiette

2 tbs olive oil

500g pork mince

1 small onion diced

2 garlic cloves

salt and pepper

6-8 cherry tomatoes

1 head broccoli cut into florets

1/2 lemon rind finely grated

1/2 cup grated parmesan cheese

Extra virgin olive oil


  1. Place a large pot of salted water on the stove and bring to the boil. Add Pasta and cook per packet instructions.
  2. Meanwhile, In a large frypan on high heat add olive oil , garlic and onion and saute for 3mins until onion has softened.
  3. Add pork mince cook for 5-6 minutes until browned and cooked through. Season with salt and pepper. Turn heat to low
  4. Line a baking tray with baking paper and place tomatoes and roast in a 180’c oven for around 5 mins until blistered and partly soft. Remove and set aside
  5. In the last 2 minutes of pasta cooking time add the broccoli florets into the pot of boiling pasta let it cook then drain along with the pasta. Reserving 1/2 cup of water from the pot.
  6. Add the pasta and broccoli with the reserved water to the pork mixture in the pan and toss to combine.
  7. Add  lemon rind and grated parmesan, roasted tomatoes and drizzle with extra virgin olive oil and salt and pepper to taste. you can also use chilli salt for extra heat.



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