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How to make Creamy pork and mushroom pasta

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 50g butter
  • 1 tablespoon olive oil
  • 1 brown onion, cut into thin wedges
  • 300g sliced swiss brown mushrooms
  • 3 teaspoons fresh thyme leaves
  • 400g pork fillet, thinly sliced
  • 1 1/2 teaspoons mild paprika
  • 300ml Bulla Cooking Cream
  • 350g fettuccine pasta
  • 200g green beans, cut into thirds
  • Basil, to serve

Method

  • Step 1 Heat butter and oil in a large deep frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms and thyme. Cook, stirring occasionally, for 5 minutes or until golden and tender.
  • Step 2 Add pork and paprika. Cook, stirring occasionally, for 1 to 2 minutes or until browned lightly. Stir in cream and 1/4 cup water. Bring to the boil. Reduce heat. Simmer, uncovered, for 5 minutes or until pork is cooked through.
  • Step 3 Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add beans to pan for the last minute of cooking time. Drain.
  • Step 4 Add pasta and beans to frying pan. Season with salt and pepper. Toss to coat. Sprinkle with basil leaves. Serve.