Pulled Pork Spaetzle Recipe
Pulled Pork Spaetzle Recipe
Creamy pasta cooked with pulled pork, onions, peas, spinach & asparagus. Served with gruyère or raclette cheese.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Serves: 4
- 1 bag Bechtle Black Forest Spaetzle
- 600ml thickened cream
- 1 pack pulled pork
- 1 onion; sliced
- Frozen peas
- Spinach
- 2 bunch asparagus, cut in 3cm long pieces
- 2 tablespoons of butter
- Chilli flakes
- Salt and pepper
- gruyère or raclette cheese, shredded
- Chopped fresh parsley (optional)
- Boil pasta for approx. 12 mins. (slightly undercooked)
- Heat up butter in pan.
- Add sliced onion and fry until translucent.
- Add pulled pork. Stir.
- Add drained pasta. Stir.
- Add cream, peas, spinach & asparagus.
- Continue stirring until cooked through.
- Add salt, pepper, chilli flakes to your liking.
- Reduce heat. Sprinkle grated cheese on top. Cover with lid.
- Serve once cheese has melted.
- Enjoy! Guten Appetit!