Pork Stroganoff Pasta

Name: Pork Stroganoff Pasta
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 box Pasta; 6 oz Plain Greek Yogurt; 1 pints Sliced Mushrooms; 1 can Reduced Sodium Cream Of Mushroom Soup; 1 lb Left Over Pork Tenderloin; 1/2 bunch Spinach; 1 Coconut Oil; 1 Pepper; 1 Salt

Kevin Cope @cook_3213320

Kevin Cope @cook_3213320

Pork Stroganoff Pasta

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Ingredients

30 mins

2 servings

1 boxPasta
6 ozPlain Greek Yogurt
1 pintsSliced Mushrooms
1 canReduced Sodium Cream Of Mushroom Soup
1 lbLeft Over Pork Tenderloin
1/2 bunchSpinach
1Coconut Oil
1Pepper
1Salt

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Steps

30 mins

1

Boil large pot of water. Once boiling, add pasta and cook for 8-10 minutes until al dente.
2

Meanwhile, heat Coconut Oil over medium heat and add Mushrooms. Saute until brown and moisture begins to come out.
3

Slice pork tenderloin into thin strips and add to the mushrooms.
4

Pour the cream of mushroom soup and Greek Yogurt over the mushrooms and pork. Add pasta water to thin out the sauce depending on your preference.
5

When pasta is cooked, drain. Place spinach on top of the mushrooms and pork, then pour pasta on top to wilt the spinach. Mix thouroughly until everything is well incorporated.
6

Add Salt and/or Pepper to taste. Enjoy!