Name: Pasta with pork and peas recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves: 4
Cuisine: British
Ingredients: 400g pasta tubes such as rigatoni; 150g frozen peas; 1tbsp olive oil; 300g pork tenderloin or lean pork steaks, cut into strips; 1 garlic clove, crushed; 375g chilled (or jar) creamy mushroom sauce for pasta; Freshly grated Parmesan cheese, to serve

By Nichola Palmer

published 2 July 2019

In just 15 mins from start to finish you can be sitting down and enjoying this delicious pasta with pork and peas dish. You can’t beat it for a great family meal when everyone comes home starving wanting food fast. We’ve taken a cheats shortcut with this recipe and used a ready made creamy mushroom sauce, you can either buy a tub of fresh sauce or use a jar, and added some garlic, pan-fried pork and frozen peas. Top it off with a generous grating of Parmesan cheese and black pepper and you have a satisfying meal everyone will love.

Ingredients

400g pasta tubes such as rigatoni
150g frozen peas
1tbsp olive oil
300g pork tenderloin or lean pork steaks, cut into strips
1 garlic clove, crushed
375g chilled (or jar) creamy mushroom sauce for pasta
Freshly grated Parmesan cheese, to serve

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Method

Cook the pasta tubes in a large pan of boiling salted water for 10 mins, adding the peas for the final 3 mins, until just tender.
While the pasta is cooking, heat the oil in a large frying pan. Add the pork strips and stir-fry over a high heat for 5 mins until golden and cooked through. Remove from the pan with a slotted spoon and set aside.
Add the garlic to the pan, cook over a medium heat for 30 secs then pour in the mushroom sauce and bring to the boil, stirring. Return the pork to the pan and simmer for 1 min to heat through.
Drain the pasta and peas, add to the sauce and stir to coat. Pile into bowls and serve with a generous grating of Parmesan and freshly ground pepper.