My eldest son upon recovering from his Tonsillopharyngitis craved for pasta and requested me to cook for him, as his taste buds work back to normal. I am very happy to see him recuperating fast after a week of high grade fever and swollen tonsils. He lost a lot of weight and I want him to regain back his appetite.
I immediately check my freezer and cupboard on available ingredients I can make use for a pasta recipe, so here’s my version of Stroganoff Pasta with ground pork.
½ kilo Ground Pork
1 can whole button mushrooms, quartered
Palm Oil for sauteing
3 packs of McCormick Mushroom Gravy Mix, diluted
1 pack All-Purpose Cream
½ cup cold butter
400 grams Spaghetti pasta
Pre-heat the pan and begin sautéing the garlic and onion, quartered button mushroom and ground pork, simmer until cooked.
Mix the diluted mushroom gravy mix and all-purpose cream. Stir evenly, then let it simmer until the sauce thickens.
Add salt and pepper to taste. Slowly add salt for the mushroom gravy is already salted.
Turn off the heat, swirl in the cold butter to make the sauce richer.
Cook the pasta at the same time, boil water into a casserole. Sprinkle some salt and a half teaspoon of Palm oil into it. Once boiling put the pasta into the casserole, lower the heat, stir once in awhile until the pasta is tender.