Pork & Mushroom Mafalda Pasta with Spinach & Parmesan

Pork & Mushroom Mafalda Pasta

with Spinach & Parmesan

30 MIN
4 Servings
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Available Options

  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
    • with Ground Pork

    From the Test Kitchen

    This pasta dish highlights earthy mushrooms and verdant spinach, which we’re cooking with rich ground pork and a touch of Calabrian chile paste for a bit of heat. We're tossing it all with deliciously tender bites of mafalda pasta and a hint of mascarpone cheese for a creamy, cooling finish.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    fresh
    ingredients
    Pork & Mushroom Mafalda Pasta with Spinach & Parmesan
    Title
    • 18 oz Ground Pork
    • ¾ lb Mafalda Pasta
    • ½ lb Mushrooms
    • 1 Tbsp Capers
    • 2 cloves Garlic
    • ¼ cup Mascarpone Cheese
    • 1 oz Salted Butter
    • ¼ cup Tomato Paste
    • ¼ cup Grated Parmesan Cheese
    • 1½ tsps Calabrian Chile Paste
    • 5 oz Baby Spinach
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Pork & Mushroom Mafalda Pasta

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic.

    2 Cook the pork

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt, pepper, and the Italian seasoning. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the pork
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    4 Make the sauce

    Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the tomato paste and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the spinach, sauce, cooked pork, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the parmesan. Enjoy!

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