Creamy paprika pork & tagliatelle
Chef
Ingredients
1 tablespoon vegetable oil
1 small onion, finely sliced
175g pork fillet, cut into thick strips
1 green pepper, sliced
1 tablespoon smoked paprika
1 dessert spoon (10ml) tomato purée
80g button mushrooms
100ml low-salt chicken stock
50ml half-fat crème fraîche
To serve
120g dried tagliatelle pasta
Method
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Step 1
Heat the oil in a frying pan over a medium/high heat, add in the onion and cook until soft and turning golden, approximately 8 minutes
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Step 2
Add in the pork, sliced peppers and mushrooms, cooking until the mushrooms brown. Stir in the paprika and cook for a further 1 minute. Stir in the tomato purée and stock, bring to a simmer and cook for about 8 minutes until the pork is thoroughly cooked.
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Step 3
Whilst the pork is cooking, cook the tagliatelle pasta as per the packet instructions (without adding salt).
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Step 4
When the pork is cooked, mix in the crème fraîche and serve with the pasta.
Food facts
The pasta is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
Despite the use of some high potassium ingredients, such as mushrooms and tomato purée, this recipe is low in potassium, when following the quantities and serving sizes. It is suitable for those advised to lower potassium in their diet.
This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the pork, therefore if you have been prescribed a phosphate binder, you should take as directed.
This recipe is a source of protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.
You could swap white pasta for a more filling, high-fibre wholewheat pasta
Once cooled, this dish can be stored in an air-tight container in the fridge for up to 3 days (re-heat thoroughly).