Creamy Pork, Mushroom & Spinach Penne
"From our weekday newspaper, The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (364 g)
- Calories 783.6
- Total Fat - 39.4 g
- Saturated Fat - 18.8 g
- Cholesterol - 122.7 mg
- Sodium - 704.3 mg
- Total Carbohydrate - 83.4 g
- Dietary Fiber - 13.3 g
- Sugars - 3.2 g
- Protein - 27.1 g
- Calcium - 158.4 mg
- Iron - 2.2 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook pasta in a stockpot of boiling, salted water until tender and then drain and reserve 1/2 cup of the cooking water and then cover pasta to keep warm.
Step 2
Meanwhile, heat butter and oil in a large, deep, non-stick frying pan over a medium to high heat and add mushrooms, onion and garlic and cook, stirring occasionally, for about 7 minutes or until mushrooms are tender.
Step 3
Add pork and cook, stirring for 2 minutes and then add cream, pasta and reserved cooking water and stir until combined and then add the spinach and stir until just wilted and season with salt and pepper.
Step 4
Serve pasta topped with parmesan.
Step 5
TIPS - you can replace pork with leftover ham, turkey or deli meats. This dish is best cooked just before serving.
Step 6
NOTE - since making this as one serve (a generous which I could not get through) and I only had one burner (induction) to work with I cooked the pasta first but by 1 minute less than packet instructions and left in the hot water while I cooked the rest and once that was cooked I scooped the pasta into the frypan with slotted ladle taking some of the water with it and served).
Tips
No special items needed.
0 Reviews
You'll Also Love
