Creamy Pork and Mushroom Pasta
Perfect for an Easy Weeknight Dinner.
Servings: 2 people
Calories: 625kcal
Ingredients
- 250 g Pasta (farfalle, penne, rigatoni or any other of your preference)
- 400 g Pork filet, sliced
- 200 g Mushrooms (Champignons, Portobello, White Button or any other similar mushroom of your choice)
- 1 Onion, finely chopped
- 1 Tablespoon Unsalted butter
- ½ Lemon (to season the pork)
- 2 Garlic cloves, minced
- 250 ml Cooking cream (I use low fat)
- 30 g Shredded parmesan
- 50 g Dried tomatoes, chopped (optional)
- 1 Handful Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Slice and season the pork with lemon, salt and pepper. Mix the seasons well.
- Cook the pasta according to package instructions. Add 1 teaspoon of salt in the cooking water.
- While the pasta cooks, add the olive oil, onion and pork into a pan over medium-high heat. Cook for around 4-5 minutes.
- The pork should be still a bit undercooked (don't overcook it otherwise the pork will get too dry)
- Add the garlic, mushrooms, and dried tomatoes and cook for another 2 to 3 minutes. Add the cooking cream, parmesan and parsley and cook it for another minute.
- Add the cooked pasta (drained) into the pan, mix everything. Adjust the salt and pepper if necessary.
- Garnish with some extra parmesan.
- Serve it immediately.
