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Creamy Pork Tagliatelle
Prep Time
35 min
Cuisine
Italian
Earthy, tender chestnut mushrooms with a creamy mushroom sauce; topped with slices of pork tenderloin and bound together with thick ribbons of tagliatelle.
Prep Time
35 min
Cuisine
Italian
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!
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!
Ingredients
For 2 people (double for 4)
You Will Need
Olive oil, pepper, salt
Nutritional Information*
Percentages are based on an adult's daily intake
- 1 brown onion
- 160g chestnut mushrooms
- 1 garlic clove
- 10g parsley
- Rennet-free parmesan cheese<span class="strong">†</span>
- 2 x 150g British pork loin steaks
- 1 pot of double cream (227ml)<span class="strong">†</span>
- 1 Knorr beef stock cube<span class="strong">†</span>
- 190g linguine<span class="strong">†</span>
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 952 kJ 228 kcal |
4825 kJ 1157 kcal |
| Fat of which saturates |
14.3 g 7.5 g |
72.5 g 38 g |
| Carbohydrate of which sugars |
15.8 g 1.6 g |
79.9 g 7.9 g |
| Fibre | 1 g | 5 g |
| Protein | 10 g | 50.9 g |
| Salt | 0.59 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.
Ingredients contain
- 1 brown onion
- 160g chestnut mushrooms
- 1 garlic clove
- 10g parsley
- Rennet-free parmesan cheese
- 2 x 150g British pork loin steaks
- 1 pot of double cream (227ml)
- 1 Knorr beef stock cube
- 190g linguine
-
brown onion
-
garlic
-
flat parley (100%)
-
whole cow's milk, salt, microbial rennet
-
pork (100%)
-
milk
-
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
-
semolina of durum wheat (gluten), water
Allergens
- Allergens highlighted by † (milk, celery, gluten)
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
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Boil a kettle (used in steps 3 & 5)
2
Add 1-2 tbsp of olive oil to a pan on a high heat
Once the oil is hot, sear the pork tenderloin for 2 min on each side, or until browned all over (keep the pan for step 6)
Season to your taste with salt and pepper
3
Place the pork on an oven-proof tray and put in the oven for 8-10 min, or until cooked through
Once done, remove from the oven, cover well and allow to rest until step 7
Dissolve half the (whole) beef stock cube in 100ml (200ml) of boiling water
4
Cut the mushrooms into quarters
Peel the onion(s) and chop finely
Crush the garlic with the side of a knife, peel it and chop finely
Chop the parsley finely
5
Cook the pasta in a pot of boiling water and salt (optional) for 8-10 min or until the pasta is cooked to your taste, stirring occasionally, then drain
6
Return the pork pan to a medium-high heat, add the garlic and onion and cook for 1 min
Add the mushrooms and cook for 1 min
Reduce the heat, add the stock and 50ml (100ml) of cream and simmer for 5 min
Add the parsley
7
Grate the parmesan
Cut the pork into slices (approx. 2cm)
Season the mushroom sauce to your taste with salt and pepper
Add the pasta to the sauce and mix well
Serve the pasta with the pork on top and sprinkle with parmesan
Enjoy!