Creamy Pork, Fennel & Thyme Gluten Free Linguine
Golden brown mushrooms add immense flavour to this creamy mushroom sauce; topped with succulent slices of pork tenderloin and bound with thick ribbons of gluten free linguine. Incredible!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle, then take your steak out of the fridge, open the packet and let it adjust to room temperature
Slice your white cup mushrooms finely, then peel and finely chop your shallot[s] and your garlic
Add your fennel seeds to a pestle & mortar and grind (or chop if you don't have a pestle and mortar) to a rough powder
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the pork loin steak[s] with a generous pinch of salt and pepper and cook for 2 min on each side or until starting to brown
Once the pork has started to brown, add the sliced white cup mushrooms and cook for 2-3 min further or until caramelised
Tip: Try not to move the mushrooms too much as this will stop them from caramelising!
Meanwhile, add your gluten free linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once done, drain, reserving a cup of the starchy pasta water and return to the pot with a drizzle of olive oil
Once the pork and mushrooms have browned, add the chopped shallot, garlic and ground fennel seeds (not a fan of aniseed? Go easy!) and cook for 1-2 min further or until fragrant
Dissolve your chicken stock mix in 50ml [75ml] [100ml] boiled water
Once fragrant, add your Chinese rice wine to the pan and cook for 1 min
Add the chicken stock and cook for 2 min further until the pork is cooked through (no pink meat!)
Meanwhile, roughly strip your thyme leaves from their stems, discard the stems
Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves
Once the pork is cooked through, remove from the pan and slice into thin strips on a clean board
Reduce the heat to medium-low and add your crème fraîche and half the thyme leaves (save the rest for garnish!) to the pan
Cook for 1 min further or until warmed through – this is your creamy mushroom sauce
Top the gluten free linguine with the sliced pork and pour over the creamy mushroom sauce
Garnish with a generous grind of black pepper and the remaining thyme leaves
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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