This easy recipe for Pork & Mushroom Pasta bows combines a handful of simple ingredients with a white wine and parmesan sauce for a quick and easy weeknight pasta dish the whole family will love!
- large knob unsalted butter
- 1 tbsp light oil
- 110g (4 oz) chestnut mushrooms
- freshly ground sea salt & black pepper
- 200g (7 oz) minced (ground) pork
- 1/2 tbsp plain (all purpose) flour
- 1 large garlic clove
- large handful fresh basil
- 150ml (2/3 cup) white wine
- 175g (6 oz) pasta bows
- large handful freshly grated parmesan, plus extra for serving
- Melt the butter with the oil in the bottom of a large lidded shallow casserole dish or frying pan over a medium high heat. Peel and slice the mushrooms before cooking them with a little seasoning for 5 minutes or so until tender and just starting to brown. Remove with a slotted spoon and set aside.
- Add the pork and fry for 6-8 minutes until cooked through and starting to brown. Stir in the flour and garlic, peeled and crushed, and cook until aromatic. Season well with salt and pepper.
- Roughly chop the basil and add half to the pan along with the white wine, scraping up any brown bits from the bottom of the pan into the sauce. Bring to the boil then reduce the heat to low, clapping on the lid and simmering for 15 minutes.
- Meanwhile, cook the pasta in a pan of boiling salted water as per the packets instructions. I usually start checking for doneness around the 14 minute mark.
- Drain the pasta, setting a little of the pasta water aside. Season the sauce to taste and stir in the pasta, the cooked mushrooms and the parmesan. Check the seasoning again, and gradually stir in a little of the cooking water if the pasta seems too thick if there is not enough sauce.
- Check the seasoning once more before stirring in the fresh basil just before serving.
This recipe can easily be doubled, and to serve just three people double the sauce and adjust the pasta accordingly.