Creamy Pasta with Pulled Pork

Name: Creamy Pasta with Pulled Pork
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 g pulled pork; 400 g penne pasta; 1 pcs onion; 10 pcs fresh mushroom; 2 tbsp butter; 0.5 tsp salt; 2 tbsp sesame oil; 3 dl cooking cream; 0.5 dl grated parmesan

40 min

2 portions

pasta pork creamy

Plan this

Quick weeknight pasta that actually uses pulled pork properly — creamy, savory, and the whole family goes back for seconds.

Instructions

1
Prepare the pulled pork according to the package instructions, then pull it apart into pieces using two forks.
2
Cook the pasta according to the package instructions. Before draining, scoop out about 1/10 of the pasta water and set it aside. Drain the rest and rinse the pasta with a little cold water.
3
Slice the onion and mushrooms into thin pieces. Heat a large pan over medium heat, add the butter, then toss in the onion and salt. Stir and cook until the onion is soft and lightly golden. Add the mushrooms and keep cooking for 5 to 7 minutes until they're done. Stir in the sesame oil.
4
Add the pulled pork and mix everything together. Pour in the cream and the reserved pasta water, and let it bubble for 2 to 3 minutes. Take the pan off the heat.
5
Fold the pasta into the pork mixture and top with the parmesan.

Per average serving

1.1k

Calories

kcal

54.1

Protein

89.2

Carbs

55.4

Fat

5.9g

Fiber

11.9g

Sugar

560mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

pulled pork (prepare according to package instructions)
250 g
fresh mushroom
5 pcs
cooking cream (heavy cream or crème fraîche thinned with a splash of milk)
↳ heavy cream or crème fraîche thinned with a splash of milk
1.5 dl
grated parmesan
0.3 dl
penne pasta (or other pasta)
200 g
onion
1 pcs
butter
1 tbsp
salt
¼ tsp
sesame oil (toasted sesame oil or a neutral oil like sunflower oil)
↳ toasted sesame oil or a neutral oil like sunflower oil
1 tbsp

Per average serving

1.1k

Calories

kcal

54.1

Protein

89.2

Carbs

55.4

Fat

5.9g

Fiber

11.9g

Sugar

560mg

Sodium

Tips from the kitchen

Save more pasta water than you think you need. The recipe says 1/10 of the pot, but scoop out a full cup just in case. The starch in it helps the cream sauce cling to the penne instead of pooling at the bottom of the pan.
Let the mushrooms sit without stirring for the first two minutes. If you move them around too much they steam instead of browning, and you lose a lot of the flavor you want in the sauce.
The sesame oil goes in after the mushrooms, not at the start. It burns fast on high heat and turns bitter. Stirring it in at the end keeps that nutty note in the background without going harsh.
When you add the cream and pasta water, keep the heat at medium. A hard boil will split the cream. Two to three minutes of gentle bubbling is enough to bring it together and let it thicken slightly.
Fold the pasta in off the heat. The residual warmth is enough to finish everything, and you won't overcook the penne or tighten the sauce too fast.

Ways to vary it

If you want more texture in the sauce, add a handful of sun-dried tomatoes with the pulled pork. They soften in the cream and add a slightly tangy note that works well against the pork.
Swap the penne for rigatoni if you have it. The bigger tubes hold the sauce and the pulled pork pieces better, so you get more in each bite.
A pinch of smoked paprika stirred in with the sesame oil gives the sauce a subtle smoky depth that plays nicely off the pork.

Storage & leftovers

Leftovers keep well in the fridge for up to three days in a sealed container. Reheat in a pan on low with a splash of water or cream to loosen the sauce, not in the microwave if you can help it, because the cream tends to separate. This one doesn't freeze well since the cream sauce goes grainy when thawed.

What to serve with it

A simple green salad with a sharp vinaigrette cuts through the richness nicely. Crusty bread on the side is good for getting the last of the sauce out of the bowl.

By Untrained ChefPublished 26 July 2026