This delicious recipe is the definition of simple comfort food, combining mushrooms, succulent pork mince and fusilloni pasta together in a rich, creamy soft cheese sauce. Best of all, it requires only minimal prep – you'll crumble the mushrooms straight into the pan to fry gently while the pasta cooks. Easy!
Prep Time
20 min
Cuisine
British
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, crumble the white cup mushrooms into the pan and add a pinch of salt
Cook for 3-4 min, stirring occasionally until golden and caramelised
2
Meanwhile, add the fusilloni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the fusilloni for 10-12 min or until cooked with a slight bite
Once done, drain the fusilloni, reserving a large cup of the starchy pasta water
3
Re-boil a kettle
Once the mushrooms are golden, reduce the heat to medium-high and add the pork mince
Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go
4
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the Knorrchicken stock cube[s] and tomato paste in 300ml [550ml]boiled water – this is your tomato stock
Tip: Want less salt? Just use half the stock cube[s]
5
Once the pork is browned, add the chopped garlic and cook for 30 sec
Add the tomato stock and cook for 4-5 min or until thickened to the consistency of a ragù
6
Meanwhile, grate the cheddar cheese
Chop the basil finely, including the stalks
7
Once the ragù has thickened, add the soft cheese and mix until combined
Add the drained fusilloni to the pan with a big splash of the starchy pasta water and season with a pinch of salt and pepper
Give everything a good mix up until the sauce begins to stick to the pasta – this is your creamy pork and mushroom pasta
Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!
8
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