Avocado Cream Pasta Made with Pork Offcuts

Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Avocado Cream Pasta Made with Pork Offcuts. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Avocado Cream Pasta Made with Pork Offcuts is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Avocado Cream Pasta Made with Pork Offcuts using 10 ingredients and 6 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Get to make Avocado Cream Pasta Made with Pork Offcuts:

1. 200 grams Pasta
2. 200 grams Thinly sliced pork offcuts
3. 1 Avocado
4. 1 packet Shimeji mushrooms
5. 200 ml Heavy cream (or milk)
6. 1 Olive oil (or vegetable oil)
7. 2 cm Grated garlic
8. 5 grams Soup stock granules
9. 1 Salt, black pepper
10. 1 Pizza cheese (if you have it)

Steps to make to make Avocado Cream Pasta Made with Pork Offcuts

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.

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