Yesterday was not a very easy day for me due to health issues in the family. To express my gratitude that everything went as well as one could hope, and honestly because I needed to be delighted, I decided to make a nice pasta dinner. There is something hearty, mood-lifting and comforting about pasta. So there I was throwing together ingredients again. If you do the same moves, I promise the end result will be a real feast for pasta lovers.

This is what I had:

1 small pork tenderloin

4 large tomatoes (boil quickly, peel and mash – or you can use a small can of crushed tomatoes)

1/2 pint (little more than 2 dl) whipping cream

1 oz (28g) dried chanterelles, or fresh if you can pick them in your forest 🙂 or buy them (rinse quickly and swell the dried ones in cold water for about 2 hours before you need them, save the water)

4-5 large tbsp of wheat flour

2 garlic gloves

1 beef cube (optional, but I like it)

1 red bell pepper (optional, sliced or cubed)

olive oil

salt, pepper and herb spices to taste.

I browned the pork tenderloin slightly in olive oil before putting it in the oven (350F/180C) for about an hour. In the meantime, I prepared a light pasta sauce by first slightly browning the chanterelles, (bell pepper) and garlic slices in olive oil, adding the flower to brown just a little bit, then adding the cream, mashed tomatoes, (a beef cube) and most of the “chanterelle water” – to achieve the desired consistency. I let it all simmer together for about 15 minutes on low heat.

After the fillet was ready, I sliced it in thin (like 1/3 of an inch/1 cm) slices and mixed them into the pasta sauce. And to be honest, I also took a little bit of the juice from the pan and mixed it into the sauce. While the low carb penne rigate was cooking, I let the sauce simmer for about 10 minutes more.

Another way to do this is to prepare the sauce and put it into the oven pan over the meat for about 20 minutes at the end of the cooking time. And then slice the meat after it’s all done. If you do it this way, you can serve it nicely and even cut bigger pieces directly onto the plates. A little bit messy though, but equally good.

The result is an easy to love pasta dinner for 2-4 depending on the appetite and the size of the fillet! Enjoy with a side salad and a glass of smooth red. If you love pasta and need to be delighted, here it is, simple but delicious. Bon appetite!