Creamy Stroganoff-Style Pork & Mushroom Orecchiette

Boil a kettle

Chop your white cup mushrooms roughly

Add your fresh orecchiette to a pot of boiled water and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

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

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

Once hot, add your pork strips with a generous pinch of salt

Cook for an initial 4-5 min or until browned

(Doubled your protein? Use 2 pans!)

Once the pork has browned, add the chopped mushrooms to the pan and cook for a further 3-4 min or until browned and tender and the pork is cooked through (no pink meat!)

Add 2 tsp [3 tsp] [4 tsp] flour and your ground smoked paprika, give everything a good mix up and cook for 1 min further

Wash your spinach and shake off any excess water

Add your soft cheese and chicken stock mix to the pan with 50ml [75ml] [100ml] starchy pasta water and a pinch of salt and mix until fully combined

Add the spinach to the pan with a splash of starchy pasta water and stir it all together

Cook for a final 1-2 min or until the sauce has thickened and the spinach has wilted – this is your creamy stroganoff-style pork & mushroom sauce

Add the cooked orecchiette to the sauce, stir it all together and cook for a final 1 min – this is your creamy stroganoff-style pork & mushroom orecchiette

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