Homestyle Pork & Mushroom Fettuccine
with Apple Garden Salad
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Pasta 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
Fettuccine
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Rosemary
1 sachet
Chilli Flakes
1 packet
Passata
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
apple
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Thinly slice apple and button mushrooms. • Finely chop garlic. • Pick and finely chop rosemary leaves. TIP: Rosemary has a strong flavour - add less if desired!
• Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan. TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan heat a drizzle of olive oil over high heat. • Cook mushrooms and pork mince, breaking up with a spoon, until browned, 8-10 minutes. • Add garlic, rosemary, Nan's special seasoning, chilli flakes (if using) and passata, then cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add the reserved pasta water, chicken-style stock powder and the brown sugar and simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add spaghetti 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.
• Divide Nan's pork and mushroom spaghetti between bowls. • Serve with apple garden salad. Enjoy!
