Creamy Pork & Mushroom Fusilloni With Basil

Creamy Pork & Mushroom Fusilloni With Basil

Rating
4.50rating out of 5

(1440 reviews from our customers)

Prep Time

20 min

Cuisine

British

Use within

3-4 days

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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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
chicken stock cube (new 5/18)
1 chicken stock cube †
garlic-clove
2 garlic cloves
British pork mince 2
250g British pork mince
Fussilloni Pasta
200g fusilloni pasta †
basil 3.18
5g basil
Cheddar-cheese
40g mature cheddar †
tomato paste 3.18
2 tbsp tomato paste †
soft cheese2
50g soft cheese †
white-mushrooms
160g white cup mushrooms
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 chicken stock cube<span class="strong">†</span>
  • 1 garlic clove
  • 250g British pork mince
  • 200g fusilloni pasta<span class="strong">†</span>
  • 5g basil
  • 40g mature cheddar<span class="strong">†</span>
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 50g soft cheese<span class="strong">†</span>
  • 160g white cup mushrooms
Typical Values per 100g per serving
Energy 881 kJ
210 kcal
3340 kJ
795 kcal
Fat
of which saturates
9.2 g
4 g
34.8 g
15.3 g
Carbohydrate
of which sugars
21.3 g
1.9 g
80.7 g
7 g
Fibre 1 g 3.9 g
Protein 11.8 g 44.8 g
Salt 0.82 g 3.11 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.
Ingredients contain
1 chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
1 garlic clove
250g British pork mince
200g fusilloni pasta
durum wheat semolina (gluten)
5g basil
40g mature cheddar
pasteurised cows milk, salt, starter culture, vegetarian rennet
2 tbsp tomato paste
tomatoes (sulphites)
50g soft cheese
cream, skimmed milk, lactic acid culture
160g white cup mushrooms
Allergens
  • 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 Creamy Pork & Mushroom Fusilloni With Basil

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 Creamy Pork & Mushroom Fusilloni With Basil

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 Creamy Pork & Mushroom Fusilloni With Basil

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 Creamy Pork & Mushroom Fusilloni With Basil

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 Creamy Pork & Mushroom Fusilloni With Basil

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 Creamy Pork & Mushroom Fusilloni With Basil

Meanwhile, grate the cheddar cheese

Chop the basil finely, including the stalks

7 Creamy Pork & Mushroom Fusilloni With Basil

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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Serve the creamy pork and mushroom pasta topped with the grated cheese and chopped basil

Season with a generous grind of black pepper 

Enjoy! 

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