Creamy Pork Penne

To the boiling water, add penne. Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite. Reserve 1 cup pasta water (double for 4 portions). Strain penne, then return to the pot, off heat. Toss with 1 tsp oil (double for 4 portions).

Meanwhile, in a large non-stick pan, heat 1/2 tbsp oil and 1 tbsp butter (double both for 4 portions) over medium-high heat. When butter is melted, add mushrooms. Cook for 4-6 min, stirring occasionally, until browned. Season with salt and pepper, to taste. Transfer mushrooms to a medium bowl and set aside.

In the same pan, heat 2 tsp oil (double for 4 portions) over medium-high. When the pan is hot, add peppers and onions. Cook for 3-4 min, stirring occasionally, until softened. Add pork. Cook for 4-6 min, breaking up pork into smaller pieces, until no pink remains. Season with salt and pepper. Add Gravy Spice Blend and garlic. Cook for 1 min, stirring often, until toasted.

To the pan with pork, add reserved pasta water, sautéed mushrooms, cream cheese and beef stock powder. Stir to combine, then bring to a boil over medium-high. Once boiling, reduce heat to medium-low and cook for 2-3 min, stirring often, until sauce thickens. (TIP: If sauce is too thick, add water, 1 tbsp at a time, until desired consistency is reached.) Season with pepper.