Avocado Cream Pasta Made with Pork Offcuts

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)

Instructions

1. Boil the pasta.
2. Boil for 2-3 minutes less than instructed on the package.
3. Dice the avocado and shred the shimeji mushrooms into bitesized pieces.
4. Heat the oil in a frying pan and saute the garlic until fragrant, being careful not to let it burn.
5. Add the pork and stir-fry.
6. Once cooked through, add the shimeji mushrooms.
7. Season with salt and pepper.
8. Add the heavy cream, soup stock granules, and boiled pasta and cook for 2 minutes over low heat.
9. Be careful not to bring it to a boil.
10. Turn off the heat, add the avocado and cheese, and toss to coat.
11. Transfer to plates, sprinkle with black pepper, and serve.