End your day with a comforting bowl of fusilloni pasta with golden caramelised chestnut mushrooms in a rich, cheesy tomato and succulent pork sauce. Delicious!
Prep Time
20 min
Cuisine
British
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1 soft cheese pot (50g)<span class="strong">†</span>
160g chestnut mushrooms
1 tomato paste sachet (32g)
Typical Values
per 100g
per serving
Energy
944 kJ 226 kcal
3559 kJ 850 kcal
Fat of which saturates
10.4 g 4.9 g
39.1 g 18.5 g
Carbohydrate of which sugars
21.1 g 1.9 g
79.4 g 7.3 g
Fibre
1.3 g
4.9 g
Protein
11.4 g
42.9 g
Salt
0.8 g
3.01 g
*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
Instructions for 2 [for 4]
Boil a kettle and heat a large pan with a drizzle of olive oil
Once hot, tear the chestnut mushrooms into the pan and add a pinch of salt
Cook for 3-4 min, stirring occasionally until golden and caramelised
2
While the mushrooms are cooking, 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 half 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
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
6
While the ragù thickens, grate the cheddar cheese
Chop the basil finely, including the stalks
7
Once the ragù has thickened, add the soft cheese
Add the drained fusilloni 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 and mushroom pasta
Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!
8
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