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Overhead shot of pork pasta in a blue bowl on a blue surface

Pork Pasta with Dried Mushrooms & Spinach

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.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 549kcal


  • 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


  • 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.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 549kcal | Carbohydrates: 57g | Protein: 27g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 200mg | Potassium: 615mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1655IU | Vitamin C: 8mg | Calcium: 147mg | Iron: 2mg