- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 1 serve veg or fruit
Need a quick delicious midweek dinner? This creamy pork and mushroom pasta will satisfy the crowd.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 250g Coles Penne Rigate Pasta
- 2 tsp olive oil
- 150g cup mushrooms, sliced
- Reserved pork (from Slow-roasted pork with leek & mushrooms), trimmed, chopped
- 1 1/2 cups (approx) leftover tomato mixture, fat removed
- 300ml Coles Thickened Cream
- 1/2 cup (60g) shredded tasty cheddar
- 1/3 bunch flat-leaf parsley, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain.
Step 2
Meanwhile, heat the oil in a large deep frying pan over medium-high heat. Add the mushroom and cook, stirring, for 5 mins or until tender. Add pork and tomato mixture and bring to the boil, stirring occasionally. Reduce heat to low. Add cream and cheddar, and cook, stirring, for 3 mins or until heated through and cheddar melts.
Step 3
Add pasta to the pan and stir to combine Season. Divide the pasta mixture among serving bowls and sprinkle with parsley to serve.
Recipe tip
COOK. STORE, SAVE.
Smart swap: You can swap the penne with any short pasta you have in your pantry – spirals or rigatoni would work well here.
This recipe uses reserved pork from Slow-roasted pork with leek & mushrooms.
Creamy pork & mushroom pasta
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 250g Coles Penne Rigate Pasta
- 2 tsp olive oil
- 150g cup mushrooms, sliced
- Reserved pork (from Slow-roasted pork with leek & mushrooms), trimmed, chopped
- 1 1/2 cups (approx) leftover tomato mixture, fat removed
- 300ml Coles Thickened Cream
- 1/2 cup (60g) shredded tasty cheddar
- 1/3 bunch flat-leaf parsley, chopped
Description
Need a quick delicious midweek dinner? This creamy pork and mushroom pasta will satisfy the crowd.
Method
Step 1
Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain.
Step 2
Meanwhile, heat the oil in a large deep frying pan over medium-high heat. Add the mushroom and cook, stirring, for 5 mins or until tender. Add pork and tomato mixture and bring to the boil, stirring occasionally. Reduce heat to low. Add cream and cheddar, and cook, stirring, for 3 mins or until heated through and cheddar melts.
Step 3
Add pasta to the pan and stir to combine Season. Divide the pasta mixture among serving bowls and sprinkle with parsley to serve.