Homestyle Pork & Mushroom Fettuccine
with Apple Garden Salad & Parmesan
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Fettuccine made with love is the best kind and that’s exactly what we’ve got tonight! Nan’s special seasoning adds that extra flourish of heartwarming goodness to an already delicious pork and mushroom ragu. Serve it with a sweet and crisp apple salad, and dig into this bowl of happiness.
Ingredients
1 sachet
Nan's Special Seasoning
250 g
Pork Mince
1 packet
Button Mushrooms
1 packet
Rosemary
1
Passata
1 packet
Mixed Salad Leaves
2
Garlic
1
apple
1 packet
Fettuccine
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Thinly slice apple (see ingredients) into wedges. Thinly slice button mushrooms.
• Finely chop garlic. Pick and finely chop rosemary leaves (see ingredients).
TIP: Rosemary has a strong flavour - add less if desired!
• Cook fettuccine over high heat, stirring occasionally, until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fettuccine, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Heat a large frying pan over high heat.
• Cook mushrooms and pork mince (no need for oil!), breaking up mince with a spoon, until browned, 8-10 minutes.
• Add garlic, rosemary, Nan’s special seasoning and passata, then cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add the reserved pasta water and brown sugar and simmer, stirring, until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add cooked fettuccine and stir to combine.
• In a medium bowl, combine apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.
• Divide homestyle beef and mushroom fettuccine between bowls.
• Serve with apple garden salad and sprinkle with grated Parmesan cheese to serve. Enjoy!
