Creamy Paprika Pork with Tagliatelle, Mushroom & Broccoli
- Prep time: 20 minutes
- Calories: 745
- 300 g of Diced Pork
- 1 200g Pack of Tagliatelle
- 1 Tbsp of Paprika
- 1 Tbsp of Butter (pantry)
- 1 Small Bunch of Flatleaf Parsley
- 150 g of Mushrooms
- 1 of Brown Onion
- 2 of Garlic Clove
- 170 g of Broccoli
- 100 g of Sour Cream
Prepare Ingredients:Put a large pot of salted water on the stove to boil (for the pasta). Peel and mince garlic. Peel and small dice 1⁄2 of the brown onion. Quarter mushrooms. Cut broccoli into bitesize florets. Pick parsley leaves (discarding stems) and roughly chop leaves.
Cook Pasta:Add pasta to the pot of boiling water, and cook 7-9 minutes, or until al dente. Add broccoli florets to the same pot in the last 3 minutes of pasta cooking time. Drain well reserving a little of the cooking water.
Melt butter in a deep sided pan over a medium-low heat, and fry onion and garlic with a pinch of salt until softened, about 2 minutes. Turn up the heat and add the mushrooms, paprika and diced pork. Sauté until the mushrooms and pork are golden brown, about 5 minutes.
Add Cream:Add sour cream and stir well to combine. Check seasoning and adjust if necessary. If you want, you can add a little of the reserved pasta water to loosen the sauce a little.
Add Pasta & Broccoli:Turn the heat down low and add pasta and broccoli to the creamy pork. Gently mix through to coat and warm through, 1-2 minutes.
You Plate It:Turn off the heat and add chopped parsley to taste. Divide pasta and pork between bowls and enjoy!