Pork and Mushroom Pasta

This a little different to the same old, same old tomato based pasta, and is definitely not a traditional Italian one that I am aware of. It is very tasty, however, and very easy to do. I don’t know where I got it – I certainly did not make it up – but as it has been hanging around somewhere down the ‘to do’ list for something like four and a half years I thought it was about time to have a go.



¼ cup olive oil.

250g lean pork [fillet is best, but sirloin works quite well], very thinly sliced.

Salt to taste.

Dash cayenne to taste.

1 ½ cups sliced mushrooms.

3 cloves garlic, finely chopped.

1 onion, peeled and thinly sliced.

250g ribbon pasta e.g. fettuccine.

25g butter.

½ cup Marsala wine.

½ cup yoghurt.

1 Spring Onion, finely chopped.



Mix the oil, salt and cayenne together and toss with the meat in a bowl, ensuring that the meat is evenly covered. Cover and allow to marinate in a cool place for 2-3 hours. Slice the mushrooms, place in a bowl and stir in the chopped garlic. Cover and keep in a cool place for 2-3 hours. Prepare the onion and set aside.



Bring a large pot of salted water to the boil. On another hob, place a sauté pan on a hot flame and sauté the meat until browned and cooked through. Remove and reserve. Add the butter to the sauté pan and stir fry the onion until the onion is soft then add the mushrooms. Add the pasta to the boiling water and cook for the specified time.

Add the wine and the meat to the mushroom mixture and stir through, cooking well, until the wine has almost disappeared. Add the yoghurt, stir through to fully incorporate and heat until bubbling. Place the pasta in two bowls, top with the pork mixture, garnish with the Spring Onion and serve immediately.


Serve with: A crisp green salad.



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