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    Pasta with creamy pork & mushrooms

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    Pasta with creamy pork & mushrooms

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    ½ x 30g pack Cooks’ Ingredients Dried Porcini Mushrooms
    1 tbsp olive oil
    240g pack No.1 Free Range Pork Medallions, finely sliced against the grain
    1 large onion, finely sliced
    400g chestnut mushrooms, thickly sliced
    300g tagliatelle or other pasta
    200ml Cooks’ Ingredients Chicken Stock
    Squeeze lemon juice
    3 tbsp single cream
    ¼ x 25g pack flat leaf parsley, finely chopped


    1. Place the dried mushrooms in a heatproof bowl or jug and cover with 300ml just-boiled water. Set aside. Meanwhile, heat ½ tbsp oil in a large casserole or sauté pan over a high heat. Season the pork and fry for 2-3 minutes until golden, cooked through and no pink meat remains. Tip into a bowl and set aside.

    2. Return the pan to a medium heat with another ½ tbsp oil. Add the onion and chestnut mushrooms, cover and sweat for 5 minutes. Uncover and fry for 5 minutes more. Lift the dried mushrooms from their liquid and squeeze well (reserving the liquid). Finely chop them, add to the pan and fry for 2 minutes. Meanwhile, cook the pasta according to pack instructions, then drain.

    3. Add the stock and 200ml of the mushroom liquid to the mushrooms and simmer until reduced by ½. Return the pork to the pan and stir in the lemon juice and cream. Tip in the pasta, season and toss together. Scatter with the parsley to serve.

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