200 g Vetta Smart Pasta High Protein Low Carb Penne, or gluten-free pasta
2 tsp extra virgin olive oil
400 g pork fillet, trimmed of fat, thinly sliced
250 g button mushrooms, thinly sliced
1 brown onion, thinly sliced
1 clove garlic, crushed
2 tbsp water
2 tsp smoked paprika
1 tsp cornflour or gluten-free cornflour
130 g (½ cup) extra-light sour cream
125 ml (½ cup) salt-reduced chicken stock or gluten-free stock
60 ml (¼ cup) low-fat milk
2 tbsp no-added-salt tomato sauce
2 tbsp no-added-salt tomato puree
1 bunch fresh flat-leaf parsley chopped, to serve
Freshly ground black pepper, to serve
4 cups mixed garden salad, to serve
- Cook pasta in a medium saucepan of boiling water, following pack instructions or until al dente. Drain and set aside.
Meanwhile, heat half the oil in a large non-stick frying pan over a high heat. Add pork and cook for 2 minutes or until browned. Transfer to a plate. Heat remaining oil in pan over a medium-high heat. Add mushroom, onion and garlic. Cook, stirring, for 2 minutes. Add water and stir. Cover and cook, stirring occasionally, for 5-6 minutes or until mushroom is very soft. Remove lid and increase heat to high. Add paprika. Cook, stirring, for 1 minute.
- Put cornflour in a medium bowl. Whisk in enough sour cream to form a smooth paste. Whisk in remaining sour cream followed by stock, milk, tomato paste and tomato sauce. Add mixture to pan with mushroom mixture and cook, stirring, over a medium heat until sauce thickens and comes to a simmer. Add pork and cook, stirring, for 1-2 minutes or until pork is just cooked.
- Add pasta to pan and cook, tossing, for 1-2 minutes or until heated through. Divide between shallow serving bowls. Top with parsley and sprinkle with black pepper. Serve with salad.