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    Paprika pork & mushroom tagliatelle

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    Paprika pork & mushroom tagliatelle

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    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
     

    Method

    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.

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