Pasta Bake with Fillet and Chanterelles
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta (Farfalle)
- 350 g chanterelles
- 300 g pork fillet (s)
- 200 g whipped cream
- 150 g cheese (Roquefort)
- 2 tablespoons oil
- 2 tablespoon soy sauce
- Black pepper from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water for 9 minutes; Drain and drain well.
- Clean the chanterelles with a pastry brush; Only cut off heavily soiled, dried-on stem ends. Cut very large mushrooms into slightly smaller pieces.
- Wash the pork tenderloin and pat dry with kitchen paper; cut into stripes.
- Heat the oil in a large pan and fry the fillet for 2 minutes while turning; add salt and pepper. Add the mushrooms and season with soy sauce and pour on the cream. Bring to the boil briefly and place in a baking dish with the pasta. Mix everything well. Crumble the cheese and spread on top. Bake for 30 minutes on the middle rack of the 200 degree oven.
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