DinnerBooks
Crazy pasta with pork

Crazy pasta with pork

Cooking Time45 m
Ingredients16
DifficultyMedium
0
0
Alma BlomAlma Blom
Pasta with pork is one of the right things you like to do over and over again. Here, champin ions and sun-dried tomatoes get small inputs along with cream, so the sauce gets round and full. A giant lemon spikes up, the spinach gives a little green and at the end you peak with parmesan and fresh basilica.

Ingredients

4 servings
  • Step: 1
    500 g pork
  • Step: 2
    1 pc yellow onions
  • Step: 3
    2 pc garlic gaps
  • Step: 4
    250 g fresh champinions
  • Step: 5
    1 dl stripped sun-dried tomatoes in oil
  • Step: 6
    salt
  • Step: 7
    black pepper
  • Step: 8
    3 dl water
  • Step: 9
    1 pc chicken broth
  • Step: 10
    3 dl folded in
  • Step: 11
    4 serving taliatelle
  • Step: 12
    2 tsk cornstarch
  • Step: 13
    2 tsk water
  • Step: 14
    1 pc lemon (finished shell and juice to flavor)
  • Step: 15
    65 g baby spent
  • Step: 16
    1 pc potting basilica

Instructions

  • Step: 1
    Put and cut the pork file in 1 cm thick discs.
  • Step: 2
    Scale and fine-hack onion and garlic. Divide the champinions.
  • Step: 3
    Pour off the sun-dried tomatoes, but save the oil.
  • Step: 4
    Break the meat in 2 rounds in a frying pan in about 1 tbsp of oil from the sun-dried tomatoes per round. Put the meat in a pot.
  • Step: 5
    Stoke onions and champin ions in about 2 msk of oil (for 4 ports) from the sun-dried tomatoes until it gets nice color. Spice with salt and pepper.
  • Step: 6
    Put onions and fungi in the pot. Add sun-dried tomatoes, water, crumbled chicken brothing and cream. Cook slowly for about 10 minutes.
  • Step: 7
    Cook pasta as directed on the packaging.
  • Step: 8
    Mix the corn starch with the water and rode off the pot during stirring.
  • Step: 9
    Wash and tear the outermost of the shell on the lemon. Taste the pot with salt, pepper, rifle lemon shells and a few drops of lemon juice.
  • Step: 10
    Turn the spinach down in the pork-file pot.
  • Step: 11
    Serve the pot with pasta, sprinkle over ripped parmesan and basilica leaves.

Näring

Calories733kcal
Carbohydrates60g
Fat35g
Protein40g
Serving Size4serving

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