Save to your scrapbook
Paprika pork & mushroom tagliatelle
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp sunflower oil
2 small onions, thinly sliced
300g pack cup mushrooms, sliced
400g pork fillet, trimmed, sliced into 1cm medallions
1 tbsp paprika
150ml Cooks’ Ingredients Beef Stock
100ml Waitrose Half Fat French Crème FraÎche
Dash of Worcestershire sauce
300g fresh tagliatelle
250g pack kale
1. Bring a large pan of salted water to the boil. Meanwhile, heat 2 tsp oil in a frying pan and add the onions. Season, then cover and cook gently
for 8 minutes. Turn up the heat then add the mushrooms and fry for 3 minutes, uncovered, until a little coloured. Tip onto a plate and set aside.
2. Season the pork, then sear in the used frying pan with 1 tsp oil for 1 minute each side. Stir in the paprika, then add the stock, crème fraîche and reserved mushrooms and onions. Simmer for 2 minutes, then remove from the heat. Add a dash of Worcestershire sauce and set aside to let the meat rest in the sauce.
3. Cook the pasta and kale for 3 minutes. Drain, then serve topped with the pork, veg and sauce.
Cook’s tip To lower the carbs in this recipe, swap the pasta for either courgette or butternut spaghetti – or a mix of both.
Typical values per serving:
A source of vitamin C
This recipe was first published in February 2018.