Ingredients
Pork, Bacon & Spinach Spirals
- 200g large pasta spirals
- 3 cups chicken stock
- 300g pork fillet - sliced
- Garlic salt and freshly ground black pepper
- 1 tablespoon olive oil
- 30g butter
- 150g mushrooms - sliced
- 3 cloves garlic - crushed
- 1/4 teaspoon Italian herbs
- 1 tablespoon flour
- 1 cup pasta water
- 1/2 teaspoon lemon juice
- 1 cup cream
- 1/4 cup parmesan - grated
- 2 cups baby spinach
- Extra parmesan for serving
Method
Pork, Bacon & Spinach Spirals
- In a medium saucepan, bring the chicken stock to a boil. Boil the pasta for 8 minutes. Drain, reserving 1 cup of pasta water.
- In a large frying pan heat the olive oil and 15g butter over a high heat.
- Season the sliced pork with garlic salt and pepper.
- Quickly sauté the pork to brown it - set aside.
- Add 15g of butter in the frying pan over a medium heat. Add in the mushrooms, garlic and herbs. Sauté for 2 minutes. Add in the flour and cook for a further minute.
- Add in the pasta water and lemon juice, cook for 2 minutes.
- Add in the cream and parmesan and cook for a minute or two until thickened.
- Stir in the spinach and pork and cook for an additional minute.
- Serve sprinkled with grated parmesan.