This pork pasta is made with ground pork, spinach and dried mushrooms for a rich hit of umami. Sprinkled with plenty of parmesan this is the ultimate in winter comfort food and is so quick to make.
This pasta is the absolute best!
It's honestly unreal. Considering how quick and easy it is to make and that it only takes a handful of ingredients it's full of a ridiculous amount of flavour and just perfect for any night of the week. It takes less than 30 minutes to pull together so it's especially good when you're looking for something a bit special to have as a weeknight dinner.
Dried mushrooms are one of my favourite umami boosters and there's a whole load of them in this pasta recipe. If they're an ingredient you don't use very often you should really give them a go...starting with this pasta dish.
I like to use a pork mince with a slightly higher fat percentage (I went for 20%) because it helps to make this dish really rich and unctuous.
The thing I love about this dish is that there isn't really a sauce. Somehow with the combination of the liquid from soaking the mushrooms, the fat from the pork and a little tomato puree and reserved pasta water you create a rich coating on the pasta which is finished off with a big handful of parmesan.
Why we love this recipe...
It's such an easy recipe which you can make so quickly and easily on a weeknight.
Most of the things you need for this recipe are simple ingredients you'll probably have on hand most of the time like onion, garlic, tomato puree and pasta.
You can add extra veggies to this recipe if you want to make it healthier although I kind of love it how it is with just a hint of green from the spinach and whole lot of comfort from everything else.
Ingredients
Dried Porcini Mushrooms: These are soaked in boiling water to rehydrate them and then added straight to the pasta and they add so much depth of flavour.
Pork Mince: Preferably something fattier to add plenty of richness to the dish. Also delicious in these egg fried noodles.
Tomato Puree
Onion & Garlic
Rigatoni: Or you could go far any cut of pasta you like, penne would also work well.
Spinach: Wilted through just before serving. Kale would also work.
Parmesan: The more the better!
Salt and Pepper
How to make it
Soak the mushrooms: Put the dried mushrooms in a small bowl and pour over boiling water. Leave them to soak while you heat the olive oil in a pot and add the pork mince. Fry until browned making sure to break up any clumps all over.
Add the rest of the ingredients: Add the tomato puree, onion and garlic to the pan and fry for a couple of minutes then pour in the mushrooms and soaking liquid and simmer for 10 minutes. Cook the pasta in salted water according to packet instructions until al dente.
Finish the dish: Add the cooked pasta and 250ml of pasta water to the pot with the spinach and grated parmesan, season with salt and pepper and cook for a couple more minutes until the sauce thickens then serve.
Variations
You could try making this pasta into a bit more of a pork ragu by adding a splash of red wine and some crushed tomatoes into the mushrooms and onions and simmering before adding the pasta then topping with a sprinkling of chopped parsley.
Make this pasta a little creamy by adding a dollop of ricotta or cream cheese into the pasta just before serving and stirring until it's melted into the sauce.
If you want to make this recipe dairy-free then make as instructed but leave out the parmesan or get a vegan substitute.
Leftovers
Leftovers of this recipe can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan over a medium heat or in the microwave until piping hot.
You can also freeze this pasta for up to three months.
Want more? Try these other pasta recipes!
- Smoked Salmon Pasta with Asparagus
- Vodka Pasta Sauce with Sun Dried Tomato
- Butternut Squash Pasta Sauce
- Mushroom Stroganoff with Rosemary
- Turkey Meatballs with Spaghetti
- Aubergine Pasta Bake with Balsamic Tomato Sauce
- Instant Pot Creamy Alfredo Pasta
- 15 Minute Mushroom Tagliatelle
- Orzo Risotto with Mascarpone
- Creamy Mushroom Pasta Bake
Recipe
Pork Pasta with Dried Mushrooms & Spinach
Ingredients
- 30 g Dried Porcini Mushrooms
- 1 tablespoon Olive Oil
- 500 g Pork Mince
- 2 tablespoon Tomato Puree
- 1 Onion
- 2 cloves Garlic crushed
- 400 g Rigatoni
- 100 g Spinach
- 50 g Parmesan Cheese grated
Instructions
- Put the dried mushrooms in a small bowl and pour boiling water over them. Heat the olive oil in a large pot and add the pork mince. Cook over a high heat, breaking it up into pieces.
- Add the tomato puree, onion and garlic to the pan and continue to fry. Remove the mushrooms from the water (keeping the liquid) and add them to the pan. Add the soaking liquid to the pan and bring to a simmer for 10 minutes. Cook the pasta according to packet instructions.
- Reserve a mugful of pasta water then drain the pasta and place in the pot with the pork. Add 250ml of pasta water, the spinach and the parmesan then cook for another couple of minutes until the spinach has wilted.
Notes
Like the looks of this recipe? Make sure you pin it for later!
Katie says
Made this for the family and it was a hit!
Pamela says
I love quick pasta meals like this, especially for weeknights! This looks great, I really love the addition of the spinach!
traci says
Porcini and pork together...divinnnne! So easy too! Thanks for sharing 🙂
Sapana says
I love that you use porcini mushrooms in this pasta -- so good!
Cathleen @ A Taste of Madness says
I adore finding new pasta ideas. This one looks right up my alley! Bookmarking it to make later!