Creamy Lean Pork & Mushroom Tortiglioni With Basil

Boil a kettle

Heat a large wide-based pan (preferably non-stick) over a high heat with a drizzle of olive oil

Once hot, tear your chestnut mushrooms into the pan with a pinch of salt and cook for 3-4 min, stirring occasionally until golden and caramelised

While the mushrooms are cooking, add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a large cup of the starchy pasta water

Reboil a kettle

Once the mushrooms are golden, add your mince (remove the paper if required!)

Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your chicken stock mix and tomato paste in 300ml [390ml] [510ml] boiled water – this is your tomato stock

Once the mince is browned, add the chopped garlic and cook for 30 secs

Add the tomato stock and cook for 5-6 min or until thickened to the consistency of a ragù

Meanwhile, grate your cheddar cheese

Chop your basil finely, including the stalks

Once the ragù has thickened, add your soft cheese and drained pasta to the pan with a splash of starchy pasta water

Season with salt and pepper and stir until the sauce coats the pasta and the mince is cooked through (no pink meat!) – this is your creamy mince and mushroom pasta

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!