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.
Allergens highlighted by † (celery, wheat, milk, sulphites)
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 chicken 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
Tip: add a splash more starchy pasta water if your sauce is looking a little dry!
8
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