Creamy Pork & Mushroom Tortiglioni With Basil

End your day with a comforting bowl of tortiglioni pasta with golden caramelised chestnut mushrooms in a rich, cheesy tomato and succulent lean pork sauce. Delicious!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle Heat a large wide-based pan (preferably non-stick) over a high heat with a drizzle of olive oil Once hot, tear your chestnut mushrooms into the pan and add a pinch of salt Cook for 3-4 min, stirring occasionally until golden and caramelised

Step 2

While the mushrooms are cooking, add your tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the tortiglioni for 8-10 min or until cooked with a slight bite Once done, drain the tortiglioni, reserving a large cup of the starchy pasta water

Step 3

Re-boil a full kettle Once the mushrooms are golden, add your pork mince (remove the paper if required!) Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Step 4

Meanwhile, peel and finely chop (or grate) your garlic Dissolve your chicken stock mix and tomato paste in 550ml boiled water – this is your tomato stock

Step 5

Once the pork is browned, add the chopped garlic and cook for 30 secs Add the tomato stock and cook for 4-5 min or until thickened to the consistency of a ragù and the pork mince is cooked through (no pink meat!)

Step 6

While the ragù thickens, grate your cheddar cheese Chop your basil finely, including the stalks

Step 7

Once the ragù has thickened, add your soft cheese. Add the drained tortiglioni to the pan with a splash of starchy pasta water and season with salt and pepper. Stir it together until the sauce coats the pasta – this is your creamy pork & mushroom tortiglioni Tip: Add a splash more starchy pasta water if your sauce is looking a little dry! Serve the creamy pork & mushroom tortiglioni topped with the grated cheese and chopped basil Season with a generous grind of black pepper Enjoy!