Pork and Mushroom in Sour Cream Pasta

     I discovered this recipe many many years back when my mom and I are finding a new way to cook our pasta for Christmas.  I did a few adjustments to the ingredients and it turned out quite well.  On my birthday month, I'd like to share with you this rich and creamy pasta recipe with a subtle kick of pineapple.

Pork and Mushroom in Sour Cream Pasta:  my version of pasta carbonara

      Here's how to prepare this yummy pasta recipe...

Ingredients

• 1/2 kilo San Remo Fettuccine
• 1/2 kilo lean ground pork
• 1 big can pieces and stems mushroom, drained
• 1/8 tsp. pepper
• 1 Tbsp. soy sauce
• oil for sautéing

For the sauce

• 1/4 cup butter
• 1/4 cup flour
• 1 & 1/4 cups evaporated milk mixed with 3/4 cups water
• 2 chicken bouillon cubes
• 1 cup Del Monte unsweetened  pineapple juice
• 2/3 tsp. iodized salt (or 2 tsp. iodized rock salt)
• 1/2 tsp. pepper
• 1 each, red and green bell pepper, diced
• 1/4 cup grated cheese (or as much as you want)

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Instructions

1. Cook pasta according to package instruction.  (We usually drop in a bouillon cube so the pasta can have a flavor on its own.  For this recipe, drop in a chicken bouillon cube if you want but do away with the salt if the pasta package instruction calls for it).
2. Sauté pork until brown then add the mushrooms.  Season with soy sauce and pepper.  Drain excess oil and set aside.
3. Melt butter in a pan.  Add flour and mix thoroughly until mixture is consistent.  Remove from heat then gradually add the milk mixture while stirring constantly.
4. Drop in the two chicken cubes and simmer over low heat until sauce thickens.  Add the pineapple juice, cooked meat and mushrooms, bell peppers and season with salt and pepper.  
5. Add the cooked pasta and blend thoroughly.  Top with grated cheese and enjoy!

tags: simple pasta recipe, yummy pasta carbonara recipe, pasta with mushroom recipe in white creamy sauce, pinoy pasta, Filipino pasta recipe