Creamy Pork & Courgette Linguine
with Parmesan Cheese & Balsamic-Apple Salad
- Milk
Ingredients
1
apple
1 packet
Linguine
250 g
Pork Mince
1 packet
Cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 sachet
Mushroom Powder
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook linguine, uncovered, over high heat until 'al dente', 9 minutes. Drain, then return pasta to the pan.
• Thinly slice courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and courgette, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium-high, then add mushroom powder, cream (see ingredients) and a splash of water. Seaso with salt and pepper, then cook, stirring, until slightly reduced, 2-3 minutes. • Add cooked linguine and stir to combine. Remove from heat. • Meanwhile, thinly slice apple. In a medium bowl, combine salad leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide creamy pork and courgette linguine between bowls. Sprinkle with grated Parmesan cheese. • Serve with balsamic-apple salad. Enjoy!
