Creamy Pork and Mushroom Pasta with Toasted Nuts

A savory main dish combining tender pork and earthy mushrooms in a creamy sauce, complemented by the crunch of toasted nuts and sweet caramelized onions, served over al dente pasta.

Steps

1. Cook pasta in salted boiling water until al dente, drain and set aside. 2. Heat olive oil in a pan over medium heat, add onions and sauté until caramelized, about 7 minutes. 3. Add minced garlic and cook for 1 minute until fragrant. 4. Increase heat to medium-high, add pork slices, season with salt and pepper, and cook until browned and cooked through, about 5 minutes. 5. Add mushrooms and cook until they release moisture and become tender, about 4 minutes. 6. Stir in heavy cream and simmer gently for 2-3 minutes. 7. Toast chopped nuts in a dry pan over low heat until fragrant, about 2 minutes, then set aside. 8. Toss cooked pasta into the sauce, mixing well to coat evenly. 9. Serve pasta topped with toasted nuts and garnish with fresh parsley if desired.

100g pork loin, thinly sliced 75g mushrooms, sliced 50g pasta (penne or fusilli) 1 small onion, thinly sliced 15g mixed nuts (walnuts and hazelnuts), roughly chopped 1 clove garlic, minced 50ml heavy cream 1 tbsp olive oil Salt and black pepper to taste Fresh parsley for garnish (optional)