Creamy Paprika Pork with Tagliatelle, Mushroom & Broccoli
  • Prep time: 20 minutes
  • Calories: 745
A simple yet tasty midweek meal, ready in 20 minutes on the table - what's not to love about that. Creamy pork with paprika flavours, silky pasta, earthy mushrooms - say no more!
  • 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 12 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!