Looking for a quick and delicious weeknight dinner? This creamy pasta dish is an absolute family favourite - even the pickiest eaters clean their plates! Pasta with pork mince, mushrooms, and double cream is a simple yet satisfying meal, perfect for both lunch and dinner. This recipe takes inspiration from Italian cuisine with a hint of Hungarian flair, thanks to the addition of Hungarian paprika and sweet pepper paste. Keep reading for the full recipe and tips to make this dish your own!
This dish exemplifies the beauty of fusion cuisine, where different culinary traditions come together to create something new and exciting. By combining the Italian love of pasta like and creamy sauces with Hungarian flavours like pork, paprika, and potentially sour cream, this recipe offers a unique and satisfying culinary experience.
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Today, this pasta with pork mince is enjoyed in various forms, with cooks adding their own personal touches and variations. Some might include white wine, garlic, or different herbs to enhance the flavours. This recipe you uses double cream for extra richness, while other versions might incorporate sour cream, like my creamy chicken stew recipe, or even crème fraîche for a tangier twist.
It takes about an hour to cook and is medium difficulty, suitable for cooks with some experience. Ready to get cooking? Let's begin!
Ingredients
This creamy pasta with pork mince and mushroom dish features a delightful combination of ingredients, each contributing to its rich flavour and satisfying texture. Let's explore the key components:
- 350 g Penne Pasta: This tubular pasta shape is a perfect choice for this dish, as its hollow center and ridges effectively capture the creamy sauce.
- 500 g Pork Mince: Ground pork provides a savoury base for the sauce, adding a hearty and satisfying element.
- 500 g Mushrooms: Mushrooms contribute an earthy depth and umami richness to the dish.
- 300 ml Double Cream: This is the key to the luscious, velvety sauce that coats the pasta and other ingredients. Double cream has a high fat content, creating a rich and decadent mouthfeel.
- One Onion: These aromatic staples form the foundation of the sauce, adding a savoury depth and complexity.
- One yellow and one red Peppers: These colourful additions not only contribute visual appeal but also bring sweetness and a slight crunch to the dish. They offer a lovely contrast to the savory elements and enhance the nutritional value.
- 1 teaspoon Paprika: This spice, a hallmark of Hungarian cuisine, contributes a warm, smoky note and vibrant colour to the dish.
- Salt and Pepper: Essential seasonings that enhance the overall taste of the dish.
- 1 teaspoon Oregano: A classic Italian herb, oregano provides a pungent, slightly bitter counterpoint to the richness of the cream.
- 1 teaspoon Marjoram: This herb, related to oregano, brings a slightly sweeter, more delicate flavour. It adds a subtle earthiness and complements the mushrooms and pork beautifully.
- 1 teaspoon Paprika Paste: Unlike ground paprika, paprika paste is made from concentrated ground peppers and offers a more intense flavour. It adds a deeper red colour and a richer, more complex paprika note to the sauce.
- Parmesan Cheese: A sprinkle of Parmesan adds a salty, nutty dimension and a touch of Italian flair.
- 100 g Smoked Bacon: Is a truly delightful ingredient that brings a wonderful depth of flavour to the dish.
How to Make the Pasta With Pork Mince, Mushrooms and Double Cream Recipe?
Preparing the Ingredients
This recipe is quick to prepare, with minimal chopping and no fancy techniques required. Just start by cleaning and chopping the onion.
Next, we'll prepare the bell peppers. Cut them into strips, then chop those strips into roughly 1-inch pieces.
Now, let's move on to the mushrooms. We'll start by cutting them in half, then slicing them nicely.
Fry the Vegetables
For this recipe, I recommend using sunflower oil, but olive oil works too for its flavour. Heat about 2 tablespoons in a cast iron pot over medium heat. Add the bacon once the oil is shimmering.
Fry for 1-2 minutes, stirring occasionally, until it releases its flavours and becomes lightly golden and crispy. Then, add the chopped onion to the pot.
I continued to fry the onions for another minute or two over medium heat, stirring frequently with a wooden spoon until they softened. Then, I added the chopped peppers to the pot.
A pinch of salt helps to draw out some moisture from the vegetables, which will improve their browning later on. I cooked them for 2-3 minutes over medium-low heat, stirring occasionally.
Add the Meat
Next up: the pork mince. Add it to the skillet and use your spoon to break it up into small pieces. This will help it cook evenly and prevent large clumps from forming.
Fry the minced meat with the vegetables for about 3 minutes over medium heat, stirring occasionally, until the meat is browned and crumbly. Season with a pinch of freshly ground pepper, a teaspoon of sweet paprika powder, a teaspoon of pepper paste, a teaspoon of marjoram, and a teaspoon of oregano. Be sure to taste and adjust the seasoning as needed.
Now, gradually pour in about 500ml of hot water, being careful not to splash. Cover the pot with a lid, and adjust the heat to achieve a gentle simmer – you should see a few bubbles breaking the surface. Let this cook for about 30 minutes, stirring occasionally.
Add the Mushrooms
Once the minced meat is mostly browned, add the sliced mushrooms to the skillet. Stir them in well. Reduce the heat to low, cover the skillet with the lid, and allow the mushrooms to cook and release their moisture for about 5 minutes.
Pour the double cream over the meat and mushroom mixture. Add 2 tablespoons of chopped parsley. Stir well, then allow the sauce to simmer gently for another 5 minutes, stirring occasionally.
Add the Penne
While the mushrooms are cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, aiming for al dente (slightly firm to the bite). Once cooked, drain the pasta and add it to the skillet with the sauce. Stir well to combine.
Stir everything together, and take a moment to appreciate the amazing aroma! Now, turn off the heat, and get ready to enjoy this creamy, comforting pasta with pork mince and mushrooms.
Variations
This pasta with pork mince recipe is a fantastic base for lots of delicious variations. Here are some ideas to get you started:
- Chicken: Use ground chicken or diced chicken breast for a lighter protein option.
- Sausage: Italian sausage, either sweet or spicy, would add a wonderful depth of flavor.
- Beef: Ground beef or even thinly sliced steak would work well.
- Vegetarian: Omit the meat entirely and add more vegetables like in vegan cabbage and pasta recipe or plant-based protein like lentils or chickpeas.
Serving
This creamy pasta with pork mince and mushroom dish is quite versatile when it comes to serving. This dish is best enjoyed immediately after cooking, while the pasta is still hot and the sauce is creamy. Offer extra grated Parmesan cheese on the side for those who like a more intense cheesy flavour.
Also, you can garnish the pasta with pork mince with a sprinkle of fresh parsley or chives for a pop of colour and freshness.
How to Store the Creamy Pasta?
Before storing, let the pasta cool to room temperature to prevent condensation, which can make it watery.
Transfer the pasta to an airtight container to prevent it from drying out and absorbing odours from the fridge. It's best consumed within 3 days. Beyond that, quality deteriorates.
The best way to reheat this pasta with pork mince is on the stovetop. Place the pasta in a pan over medium heat. Add a splash of water or cream to loosen the sauce and prevent it from sticking. Stir frequently until heated through.
F.A.Q.
Yes, you can definitely use milk instead of double cream in this pasta recipe, but with a few considerations to ensure a delicious result:
-Milk has a lower fat content than double cream, so the sauce will be thinner.
-The overall richness and creaminess of the dish will be reduced.
-To compensate for the thinner consistency, you can thicken the sauce with a cornstarch slurry.
Yes, you can use Greek yogurt as a substitute for double cream in this pasta recipe, and it can actually be a very successful swap! Greek yogurt adds a unique tanginess that complements the rich flavours of the dish. It's lower in fat and calories than double cream, making it a healthier choice.
Ah, the eternal quest for the perfect pasta sauce consistency! Here's a breakdown of ways to thicken your sauce, whether it's for this creamy pork and mushroom dish or any other pasta creation:
-Simmering your sauce uncovered allows excess water to evaporate, concentrating the flavours and thickening the consistency.
-Sauces that have some extra liquid or those where a more intense flavour is desired.
-Keep the heat low and stir occasionally to prevent burning.
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Related
I highly recommend giving this creamy pasta with pork mince and mushroom recipe a try! I think you'll absolutely love its comforting flavours and satisfying textures. If you're looking for more delicious pasta inspiration, be sure to check out these other fantastic recipes from our blog:
Pasta With Pork Mince, Mushrooms and Double Cream
Equipment
- 1 cast iron pot
- 1 larger saucepan
Ingredients
- 350 g penne pasta
- 500 g pork mince
- 500 g mushrooms
- 300 ml double cream
- 1 pc onion
- 1 pc yellow pepper
- 1 pc red pepper
- 1 teaspoon paprika Hungarian
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon oregano dried
- 1 teaspoon marjoram dried
- 1 teaspoon paprika paste
- 100 g smoked bacon
- 100 ml sunflower oil or olive oil
- 50 g parmesan grated
- 2 tablespoon parsley fresh, chopped
Instructions
- Start by cleaning and chopping the onion. Cut the peppers into strips, then chop those strips into roughly 1-inch pieces. Cut the mushrooms in half, then slicing them nicely.
- Heat about 100 ml oil in a cast iron pot over medium heat. Add the bacon once the oil is shimmering.
- Fry for 1-2 minutes, stirring occasionally, then, add the chopped onion to the pot.
- Fry the onions for another minute or two over medium heat, stirring frequently, then add the chopped peppers to the pot.
- Add a pinch of salt to helps to draw out some moisture from the vegetables. Cook them for 2-3 minutes over medium-low heat, stirring occasionally.
- Addthe pork mince to the pot and use your spoon to break it up into small pieces. Fry the minced meat for about 3 minutes over medium heat, stirring occasionally, until the meat is browned and crumbly.
- Season withfreshly ground pepper, sweet paprika powder, a teaspoon of pepper paste, marjoram, and oregano.
- Pour in about 500ml of hot water, cover the pot with a lid andcook for about 30 minutes, stirring occasionally.
- Add the sliced mushrooms to the pot. Cover the pot with the lid, and allow the mushrooms to cook and release their moisture for about 5 minutes.
- Pour in the double cream and add the chopped parsley. Stir well, then allow the sauce to simmer gently for another 5 minutes, stirring occasionally.
- Add the boiled pasta to the pan with the sauce. Stir well to combine.
- Turn off the heat, and get ready to enjoy this creamy, comforting pasta with pork and mushrooms.
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