564 kcal
25 min.
Recipe for Chanterelle penne with pork loins
0 reviews
NaN g
564 kcal
2 kcal
563.9
29.0g
20.0g
65.6g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Chanterelles1.75× handful (105 g)
- Whole-Grain Pasta1× cup (80 g)
- Pork, lean meat0.75× portion (75 g)
- Onion5× slice (50 g)
- Cream, UHT, half2× tablespoon (30 g)
- Olive oil1× tablespoon (10 g)
- Parsley, fresh1× teaspoon (3 g)
- Marjoram, dried1× pinch (2 g)
- Provencal herbs0.5× teaspoon (1.5 g)
- Curry, powder0.5× teaspoon (1.5 g)
- Pepper, cayenne, ground1× pinch (1 g)
- Pepper, black1× pinch (1 g)
How to make Chanterelle penne with pork loins
1. Boil the pasta according to the instructions on the packet
2. Heat up some oil in a pan, add the chopped onion and fry until it softens slightly
3. Add strips of pork and seasoning: marjoram, Provençal herbs, chilli, curry powder and pepper. Fry everything for a few minutes, stirring frequently
4. Add the washed chanterelles and fry on a low heat until the meat is sufficiently soft. Add a little water while frying, so that it is not too dry
5. Mix the cream with some of the hot sauce in a mug, and gradually add it to the meat
6. Serve with pasta
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