Avocado Cream Pasta Made with Pork Offcuts

Name: Avocado Cream Pasta Made with Pork Offcuts
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Pasta; 200 grams Thinly sliced pork offcuts; 1 Avocado; 1 packet Shimeji mushrooms; 200 ml Heavy cream (or milk); 1 Olive oil (or vegetable oil); 2 cm Grated garlic; 5 grams Soup stock granules; 1 Salt, black pepper; 1 Pizza cheese (if you have it)

cookpad.japan @cookpad_jp

I wanted to make some cream pasta with what I had available at home.

If making this with milk, adding a small amount of soy sauce deepens the flavor. I think it's best with a lot of black pepper.
If you don't have pork, chicken is good, too.
Ripened avocado is delicious. Recipe by rinss

I wanted to make some cream pasta with what I had available at home.

cookpad.japan @cookpad_jp

I wanted to make some cream pasta with what I had available at home.

Saved

Ingredients

2 servings

200 gramsPasta
200 gramsThinly sliced pork offcuts
1Avocado
1packet Shimeji mushrooms
200 mlHeavy cream (or milk)
1Olive oil (or vegetable oil)
2cm Grated garlic
5 gramsSoup stock granules
1Salt, black pepper
1Pizza cheese (if you have it)

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Steps

1

Boil the pasta. Boil for 2-3 minutes less than instructed on the package. Dice the avocado and shred the shimeji mushrooms into bite‐sized pieces.
2

Heat the oil in a frying pan and sauté the garlic until fragrant, being careful not to let it burn.
3

Add the pork and stir-fry. Once cooked through, add the shimeji mushrooms. Season with salt and pepper.
4

Add the heavy cream, soup stock granules, and boiled pasta and cook for 2 minutes over low heat. Be careful not to bring it to a boil.
5

Turn off the heat, add the avocado and cheese, and toss to coat.
6

Transfer to plates, sprinkle with black pepper, and serve.