A simple, throw-it-all-together pasta dish that is great served with garlic bread. This recipe is a mouthwatering leftovers idea from our rolled pork loin with creamy mushroom sauce dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Melt the butter in a large non-stick frying pan over a medium heat. Fry the onion and garlic in the butter until soft, then remove and set aside. Increase the heat and fry the pork until it starts to brown, add the oil if necessary.
When the pork is starting to crisp, return the onion and garlic to the pan and stir through the Dijon mustard. Meanwhile, bring a large pan of boiling water to the boil and cook the tagliatelle according to the packet instructions. Drain and set to the side.
Add the spinach to the pork mixture and stir well. When the spinach is completely wilted, stir through the mascarpone. Heat through and then add the cooked pasta. Toss to combine and season, then serve immediately with shavings of Parmesan on top.
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Please note that 200g (7oz) pork loin is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.