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.
Heat the oil in a frying pan and sauté the garlic until fragrant, being careful not to let it burn.
Add the pork and stir-fry. Once cooked through, add the shimeji mushrooms. Season with salt and pepper.
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.
Turn off the heat, add the avocado and cheese, and toss to coat.
Transfer to plates, sprinkle with black pepper, and serve.
Story Behind this Recipe
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.