Pasta with loin pork, vegetables and whipped cream

Step 1/7

• 60 g pasta (for serving)

• pot

Cook the pasta. Bring a pan of salted water to the boil. Put the pasta into the water, stir well and cook, following pack instructions (“Al dente” is the best😉”).

Step 2/7

• 100 g carrots (for serving)

Cut the carrot into small cubes. In the same pot as we cooked the pasta, cook the carrots for ~7/8 minutes. Remove from it and save. While the carrots are cooking, cut the onion and the mushrooms into small pieces.

Step 3/7

• 80 g onions (for serving)

• frying pan

When the pasta is done, hit one-two tbps of olive oil in a frying pan. When hot, tip in the onion until the onion has turned lightly golden (fry over a medium heat for ~4 minutes). Keep adding olive oil if necessary. Remove from the heat and set aside.

Step 4/7

• 100 g mushroom bologna slices (for serving)
• olive oil

• frying pan

Into the same frying pan, add another tbps of olive oil and then add the mushrooms. Cook them until they look darker (~4 minutes). When cooked, remove them together with the onion.

Step 5/7

• 100 g pork loin (for serving)
• salt

• frying pan

Cut the loin pork into small pieces and add on it a little but of salt. In the same frying pan as we cook the mushrooms and the onion, add the loin and cook it. Before it’s completely cook, add the other ingredients (mushrooms, onion, carrots and pasta) and mix them.

Step 6/7

• 200 ml whipped cream

Add the whipped cream and a bit of salt into the pan and cook it all mixing the ingredients for 2 minutes.

Step 7/7

• Parmesan cheese

And that’s it! Serve it adding a bit of parmesan cheese on top. Enjoy! Thanks for trying it☺️

Enjoy your meal!