Creamy Paprika Pork with Tagliatelle, Mushroom & Broccoli

Prepare Ingredients:

Put a large pot of salted water on the stove to boil (for the pasta). Peel and mince garlic. Peel and small dice ¹⁄₂ of the brown onion. Quarter mushrooms. Cut broccoli into bitesize florets. Pick parsley leaves (discarding stems) and roughly chop leaves.

Cook Pasta:

Add pasta to the pot of boiling water, and cook 7-9 minutes, or until al dente. Add broccoli florets to the same pot in the last 3 minutes of pasta cooking time. Drain well reserving a little of the cooking water.

Melt butter in a deep sided pan over a medium-low heat, and fry onion and garlic with a pinch of salt until softened, about 2 minutes. Turn up the heat and add the mushrooms, paprika and diced pork. Sauté until the mushrooms and pork are golden brown, about 5 minutes.

Add Cream:

Add sour cream and stir well to combine. Check seasoning and adjust if necessary. If you want, you can add a little of the reserved pasta water to loosen the sauce a little.

Add Pasta & Broccoli:

Turn the heat down low and add pasta and broccoli to the creamy pork. Gently mix through to coat and warm through, 1-2 minutes.

You Plate It:

Turn off the heat and add chopped parsley to taste. Divide pasta and pork between bowls and enjoy!