Pork Pasta with Broccoli & Tomato | 30 Minute Meal

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When it comes to quick meals that feel both wholesome and satisfying, pasta is always a go-to. Pair it with a hearty protein like pork, fresh vegetables, and a splash of olive oil, and you’ve got the perfect weeknight meal that tastes like it took hours. This pork pasta with broccoli and tomato is ready in just 30 minutes, making it a family favourite for busy nights when you want comfort food on the table real fast.

What I love about this pork pasta recipe is how simple ingredients come together to make something extraordinary. Any cut of pork will work here—whether you use ground pork, thin slices of tenderloin, or even leftover roast pork, the result is packed with real flavour. Toss in cherry tomatoes, broccoli florets, lots of garlic, and a sprinkle of fresh herbs, and you’ll be surprised at just how much flavour you can get from a quick dinner.

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Why Pork in Pasta?

Pork isn’t always the first protein people think of for pasta dishes, but it’s a great way to switch things up from chicken or beef. Pork has a natural sweetness that balances beautifully with vegetables and pasta water, especially when seasoned with black pepper, garlic powder, and a pinch of red pepper flakes.

The best thing about using pork is its versatility. You can sauté thin slices in a large skillet over medium heat, or crumble ground pork for a heartier sauce. No matter the cut, pork develops brown bits on the bottom of the pan that add layers of flavour when you deglaze with a dry white wine or pasta water. Those golden brown bits are liquid gold— they give this dish real flavour

Pork Pasta Ingredients

One of the reasons this recipe works so well? Simple ingredients! You probably already have these in your kitchen. Here’s what you’ll need

2 tbs Olive oil

500g Pork (ground, sliced, or shredded—your favourite cut)

5 Garlic cloves (fresh cloves work best, but garlic powder can be a handy backup)

1 Punnet of cherry tomatoes

1/2 Head of fresh broccoli florets

Black pepper and sea salt to taste

1/2 cup White wine (optional, omit and use reserved pasta water)

Pasta of your choice—pick your favourite pasta shape (I prefer fusilli spirals, penne pasta or my homemade fettuccini )

Reserved pasta water

Red pepper flakes (optional)

These are easy, everyday ingredients, but when combined, they create a dish that feels like something special—perfect for Sunday night dinners or any night of the week.

Pork Pasta Recipe

Boil the Pasta – Bring a pot of salted water to a boil. Add your favourite pasta and cook until al dente according to package instructions. Reserve one cup of pasta water before draining.

Cook the Pork – In a large skillet, heat olive oil over medium heat. Add your pork mince and flatten it out. Tip: Flatten your mince and leave it to brown up for 5 minutes or longer on each side. This will create golden brown crispy edges that provide another level of flavour. Once it’s cooked on both sides, season with salt, black pepper, and then break it up into pieces

Add Garlic and Tomatoes – Toss in lots of garlic—don’t be shy here. Stir until fragrant, then add cherry tomatoes. Cook until they begin to soften and release their juices.

Deglaze – Pour in 2 tbs of white wine (or pasta water) at a time to deglaze the bottom of the pan, scraping up all those brown bits and creating the base of the pasta sauce.

Add the Broccoli – Stir in broccoli florets, allowing them to steam gently in the sauce. If needed, add more pasta water to create a silky texture.

Combine with Pasta – Toss the drained pasta into the skillet, stirring to coat. Allow the pasta to soak up the sauce, then add black pepper and salt to your liking. If you want a touch of heat, add a sprinkle of red pepper flakes.

Notes

• Always cook pasta al dente—it continues to cook when tossed in the sauce, and you want the texture to be just right.
• If you’re using pork mince, flatten it in the skillet and leave it to brown for 5 minutes or longer on each side. This will create golden brown crispy edges that provide another level of flavour, and don’t skip the deglazing! It picks up all the goodness from the browned crispy bits and sticks to the pasta.
• If you want more heat, double up on red pepper flakes. For milder palates, reduce them and rely more on fresh herbs.
• Use any cuts of meat you have. This flexibility makes it easy to whip up on any night of the week.

This pork pasta recipe is the best for nights when I don’t want to think too hard about dinner. It’s quick, it’s flavourful, and it’s a great way to use up simple ingredients I already have. Plus, it’s the kind of dish my whole family enjoys with empty bowls all round!

The combination of broccoli, cherry tomatoes, garlic, white wine and pork creates a meal that feels comforting yet fresh. It’s one of those pasta dishes you’ll want to make again and again, tweaking it slightly each time. Maybe next time you’ll swap the broccoli for zucchini, or try a different favourite pasta shape. That’s the beauty of this recipe—it’s flexible, and always delicious.

If you’re looking for a quick dinner that doesn’t skimp on real flavour, this pork pasta with broccoli and tomato is your answer. It’s the perfect weeknight meal, it works for Sunday night dinners, and it feels like a complete meal without being heavy. With just 30 minutes of cooking time and simple steps, you’ll have a family favourite pasta recipe that’s easy enough to pull off any night of the week—and good enough that you’ll be excited to make it again next time.

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