Avocado Cream Pasta Made with Pork Offcuts

Avocado Cream Pasta Made with Pork Offcuts

Enjoy café-style pasta at home This is delicious with pork or chicken. If you don't have heavy cream, you can use milk. You can make this in 10 minutes.

Ingredients: 2 servings

200 g
Thinly sliced pork offcuts
200 g
Shimeji mushrooms
1 packet
Heavy cream (or milk)
200 ml
Olive oil (or vegetable oil)
as needed
Grated garlic
about 2 cm
Soup stock granules
5 g
Salt, black pepper
as needed
Pizza cheese (if you have it)
as needed


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.

Story Behind this Recipe

I wanted to make some cream pasta with what I had available at home.