Pasta with pork and mushrooms

Name: Pasta with pork and mushrooms - Eugenia L.
Ingredients: 500 g pork chop; 200 g pickled mushrooms; 1 onion; 1 carrot; 1/2 cup homemade tomato juice; 2 tablespoons bell pepper paste; 250 g pasta (I used Hutton snail pasta); 1 tablespoon tomato paste; salt; pepper; 1 teaspoon sweet paprika; 2 tablespoons oil; 1/2 teaspoon dried basil; fresh parsley; 1 clove of garlic.

Pasta/Pizza - Pasta with pork and mushrooms by Eugenia L. - Recipia

Pasta with Pork and Mushrooms I have made this recipe several times after discovering how well mushrooms pair with pork and a simple tomato sauce. I used small pasta shells, but it works with any type of pasta you have on hand. What I like most is that no complicated techniques are needed. Once you have the mushrooms prepared, the rest goes quite quickly. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 4 Difficulty: medium Recipe type: main, everyday meal Ingredients 500 g pork loin 200 g pickled mushrooms 1 onion 1 carrot 1/2 cup homemade tomato juice 2 tablespoons roasted pepper paste 250 g pasta (small shells or other short pasta) 1 tablespoon tomato paste salt pepper 1 teaspoon sweet paprika 2 tablespoons oil 1/2 teaspoon dried basil fresh parsley 1 garlic clove Preparation Method 1. Wash the mushrooms well under cold running water. Boil them in water, then drain them in a colander to remove excess salt and liquid. Once they cool a bit, chop them coarsely, not too finely. 2. Wash the pork loin, pat it dry with paper towels, and cut it into longer pieces, not cubes. Peel and chop the onion, and peel and dice the carrot. 3. In a large skillet, heat the oil. Add the pork pieces and lightly brown them without drying them out. 4. Add the mushrooms to the meat, stir, and let them steam together for 3-4 minutes, then add the onion and carrot. Pour in enough water to cover everything. 5. Season with salt, pepper, and sweet paprika. Add the roasted pepper paste. Stir and let it simmer over medium heat with the skillet covered. 6. During cooking, add hot water if needed to prevent it from reducing too much. When the meat is tender, pour in the tomato juice and add the dried basil. Let it simmer for another 5 minutes, ensuring there is enough liquid for the sauce. 7. Finally, add the tomato paste and the crushed garlic clove. Stir and let it cook for another 2 minutes, just to blend the sauce. 8. Remove the skillet from the heat and sprinkle with chopped fresh parsley. 9. Bring a pot of water to a boil with a little salt and a tablespoon of oil. When it boils, add the pasta and cook according to package instructions (for small shells, I needed about 8 minutes). Drain the pasta well. 10. You can mix the pasta directly with the sauce or serve them separately, with sauce on top. Why I Make This Recipe Often I love that the ingredients are simple and easy to find, and the result is suitable for family lunches as well as for days when I want something filling without spending too much time in the kitchen. The sauce has a good consistency, neither too runny nor too thick. It goes very well with pasta or rice, depending on what I have on hand. Plus, it can be easily adapted to what you have in the fridge. Tips and Variations Tips - Boil the mushrooms well to avoid them being salty or tough. - For a thicker sauce, let it simmer uncovered in the last minutes. - Cut the meat into not too large pieces for even cooking. Substitutions - The pork loin can be replaced with pork shoulder or even chicken breast if you want something leaner. - If you don’t have roasted pepper paste, you can use just tomato paste, but you will lose some of the sweet, aromatic flavor. - The mushrooms can be replaced with other forest mushrooms, but the taste will be different. Variations - If you want it to be vegetarian, omit the meat and use only mushrooms with more vegetables (peppers, zucchini, etc.). - You can also add a little white wine when sautéing the meat for a slightly different note. - For a spicier version, add hot paprika or a bit of chopped chili pepper. Serving Ideas - The pasta can be mixed with all the sauce in the skillet or served on a plate with sauce on top. - It goes well with grated Parmesan (if you don’t stick to the classic recipe) or simply with extra parsley. Frequently Asked Questions Can I use fresh mushrooms instead of pickled? Yes, but you need to boil them well first and drain them. You might need to add more salt at the end since they don't have added salt. Can the recipe be made without meat? Yes, just omit it. It works well as a mushroom stew with pasta, especially if you add other vegetables. What type of pasta works best? Any type of short pasta: small shells, penne, fusilli. I do not recommend tagliatelle or spaghetti as they do not hold the sauce as well. Can it be stored in the fridge and reheated the next day? Yes, but keep the pasta separate from the sauce if you don’t want it to get too soggy. Can I replace homemade tomato juice with tomato puree or canned tomatoes? Yes, you can also use tomato puree or canned crushed tomatoes, but you might need to adjust the acidity with a pinch of sugar. Nutritional Values Estimation for one serving (from four): Calories: 480-520 kcal Protein: 28-30 g Carbohydrates: 58-62 g (from pasta and vegetables) Fats: 12-15 g These values vary depending on the type of meat, the amount of oil, and the pasta used. The sauce is not very fatty, and the pork loin is relatively lean. Storage and Reheating It can be stored in the fridge in closed containers for up to 2 days. It’s best to keep the pasta separate from the sauce to avoid excessive sogginess. When reheating, add a little water if the sauce has thickened too much. I do not recommend freezing as the texture of the mushrooms and pasta will not be the same after thawing.