Creamy Pork, Peppers and Mushrooms with Butternut Spaghetti

This is a lovely pasta sauce that uses only a little crème fraiche to get that unctuous creamy gloss alongside chicken stock and a tiny bit of corn flour rather than full fat cream. Served here with butternut spaghetti instead of actual pasta this is another great option if you are calorie counting or cutting back on your carbs.

The Butternut Spaghetti or Noodles can be made easily using a sprialiser, but Marks & Spencer do a great version as part of their healthy range - the pack serves two, and half a pack is only 35 calories which is great for a mid-week meal - what's more this meal can be on the table in 25 minutes too. 

This meal comes in at 420 calories per person with a handful or 50g watercress.

Creamy Pork, Peppers and Mushrooms with Buttenut Spaghetti

Here's how:

• 1 pack Butternut Noodles
• 160g lean pork loin steaks
• 50g light crème fraiche
• 1 red pepper
• 100g mushrooms
• 1 white onion
• 1 garlic clove
• 150ml chicken stock (I use Knorr) 
• 1/2 tsp corn flour
• 30g Grana Padano cheese
• 1 tsp coconut oil
• Handful fresh parsley

Firstly place the coconut oil into a pan and place on a gentle heat.

Now peel and slice the onion and crush the garlic and add to the pan to soften.

Slice the pepper and mushrooms and set aside. Finely chop the parsley and also set aside.

Chop the pork into thin strips and once the onion has started to soften, add to the pan to sear. Turn each piece over till the meat has started to cook on each side.

Now add the peppers and mushrooms and cook for a couple of minutes.

Meanwhile make up the chicken stock and set aside.

Add the crème fraiche to the pan and stir, season generously with salt and black pepper then pour in two thirds of the chicken stock and turn the heat up a little. Now also grate in the cheese.

Add the corn flour to the remaining stock and stir to make a thick, gluey paste then add this to the pan and stir. Cook for a further five minutes until the sauce has thickened.

Creamy Pork, Peppers and Mushrooms

In the meantime cook the butternut spaghetti in the microwave (for two minutes) or you could steam them if you prefer.

Finally add the spaghetti to the pan and mix to ensure every strand is coated well in the sauce and finally add the parsley and give one final stir before dishing up. 

Butternut Spaghetti

Serve with a handful of watercress or rocket. Enjoy!