Creamy 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 and add a pinch of salt

Cook for 3-4 min, stirring occasionally until golden and caramelised

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

Cook the tortiglioni for 7-9 min or until cooked with a slight bite

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

Re-boil a full 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 [425ml] [550ml] 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 4-5 min or until thickened to the consistency of a ragù and the mince is cooked through (no pink meat!)

While the ragù thickens, grate your cheddar cheese

Chop your basil finely, including the stalks

Once the ragù has thickened, add your soft cheese

Add the drained tortiglioni to the pan with a splash of starchy pasta water and season with salt and pepper

Stir it together until the sauce coats the pasta – this is your creamy mince & mushroom tortiglioni

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