Pappardelle with Pork Loin & Mushrooms

Serves 4

Time 20 minutes

Ingredients

375g pappardelle pasta

400g pork loin, stir fry cut 

1 tsp smoked paprika

Handful of thyme

Handful of sage

Handful of rosemary

400g mixed mushrooms, cut into pieces 

½ brown onion, sliced 

3 garlic cloves, crushed 

100g butter 

½ cup white wine

250ml chicken stock

3 tbsp cream (optional)

Handful of chives, finely chopped

Handful of parsley, finely chopped

Extra virgin olive oil

Salt and pepper

Method

Slice pork into thin strips and season with paprika, salt, pepper and a drizzle of olive oil.  

Add oil to a large frying pan on medium-high heat. Add the pork, rosemary, thyme, sage, garlic and onions and sauté 4-5 minutes. 

Increase the heat to high and add the mushrooms. Add the butter and stir around and cook for 2-3 minutes, then add the wine and stock and simmer for 2-3 minutes.

Meanwhile, cook the pasta in another pot based on package instructions. 

Once the pasta is al dente, add the pasta, chives and parsley and toss around. Add the cream and toss to combine.

Serve and enjoy.