Photo of Paprika pork with pappardelle by WW

Paprika pork with pappardelle

11
11
11
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
Enjoy tender pork flavoured with a rich red paprika spice.

Ingredients

olive oil

1 tbs

lean pork fillet

320 g, (buy 400g), fat trimmed, thinly sliced

brown onion

2 medium, thinly sliced

ground paprika

1 tbs, mild

plain flour

1 tbs

salt reduced chicken stock

1 cup(s)

red capsicum

1 large, thinly sliced

mushrooms

200 g, button, thickly sliced

extra light sour cream

cup(s), (80g)

pasta

250 g, pappardelle

green beans

200 g, trimmed

carrot(s)

300 g, baby, trimmed, peeled (1 bunch)

Instructions

  1. Heat oil in a deep non-stick frying pan over medium heat. Cook pork, turning, for 5 minutes or until browned and cooked through. Remove from pan.
  2. Add onions to same pan. Cook, stirring, over medium heat for 10 minutes or until caramelised. Add paprika and flour. Cook, stirring, for 30 seconds. Gradually add stock, stirring constantly to prevent lumps. Add capsicum and mushrooms and bring to the boil. Reduce heat to low and simmer for 10 minutes or until vegetables are tender. Add sour cream and pork and cook, stirring, over low heat until heated through (see tip). Season with salt and freshly ground black pepper.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  4. Boil, steam or microwave beans and carrots, separately, until just tender. Drain. Divide pasta among serving bowls and top with pork mixture. Season with freshly ground black pepper and serve with green beans and carrots.

Notes

Do not boil pork mixture once sour cream is added. Boiling will cause the cream to split and curdle.

Start eating better than ever!