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Farfalloni con funghi by Pinch of Nom
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"A simple evening meal, this mushroom and pork pasta dish is certain to become a family favourite. Make the sauce in bulk and freeze portions ready to serve with freshly cooked pasta for a filling and super-quick meal. Perfect!" - Pinch of Nom
low-calorie cooking spray
300g mushrooms, sliced
500g lean minced pork (5% fat or less)
2 garlic cloves, crushed
1 tbsp dried oregano sea salt and freshly ground black pepper
3 tbsp tomato puree
2 tbsp cornflour
500ml beef stock (2 beef stock cubes dissolved in 500ml boiling water)
500g dried farfalloni (or other dried pasta)
grated Parmesan, to serve (optional)
1. Spray a large frying with a little low-calorie cooking spray and place over a medium heat. Add the mushrooms and fry for 3–4 minutes. Set to one side.
2. Spray the pan with some more low-calorie cooking spray, then add the minced pork, crushed garlic, oregano and some salt and pepper to taste. Cook over a medium heat until the meat has browned. This should only take a few minutes. Stir in the tomato puree, and cook for another couple of minutes.
3. Add the cornflour to the meat mixture and stir well – the meat will puff up when the cornflour is added. Stir in the stock and simmer gently for 25 minutes, stirring frequently, until thick and glossy.
4. Cook the pasta according to the packet instructions, then drain.
5. Add the mushrooms to the meat. (At this point you could allow the sauce to cool, then freeze in an airtight container for serving on another day.)
6. Add the pasta to the meat and mushroom sauce and stir until the pasta is fully coated. Serve sprinkled with a little grated Parmesan (remember to count the calories if using it).
This recipe was first published in April 2019.