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Paprika pork & mushroom tagliatelle
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1 tbsp sunflower oil
2 small onions, thinly sliced
300g pack cup mushrooms, sliced
400g pork fillet, trimmed, cut into 1cm slices
1 tbsp paprika
150ml Cooks’ Ingredients Beef Stock
100ml 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, ensure that the pork is thoroughly cooked, then remove from the heat. Add a dash of Worcestershire sauce and set aside to let the pork rest in the sauce.
3. Cook the pasta and kale for 3 minutes. Drain, then serve topped with the pork, veg and sauce.
Typical values per serving:
A source of vitamin C
This recipe was first published in October 2018.