NZ Pork and mushroom pasta

A gorgeously simple pork fettuccine recipe, with mushrooms, crispy pork batons and golden croutons

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Pork and mushroom pasta
  • 1 Turkish bread roll, cut into 1 cm cubes
  • 250 gram sliced into 3mm-length batons NZ Pork spare ribs
  • 2 tablespoon olive oil, plus 1 tablespoon extra
  • 375 gram packet fettuccine pasta
  • 200 gram chopped mushrooms
  • 1/3 cup sweet marsala
  • 1/2 cup chicken stock
  • 1/4 cup currants
  • 2 teaspoon thyme leaves


Pork and mushroom pasta
  • 1
    Preheat oven to hot, 200°C. Line an oven tray with baking paper.
  • 2
    Arrange croutons and pork in single layer on tray. Drizzle with oil and season to taste. Bake 10-12 minutes, until crisp.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well, return to pan.
  • 4
    Heat extra oil in a large frying pan on medium. Fry mushrooms 3-4 minutes, until golden. Add marsala to pan and cook, stirring, 1 minute, until reduced by half. Add stock and bring to simmer. Cook 2-3 minutes, until reduced by half. Stir in currants and thyme.
  • 5
    Add to pasta with croutons and NZ pork pieces, tossing well. Season to taste. Serve with salad, if liked.

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