Creamy Pork And Broccoli Pasta - cooking recipe

Ingredients

2 cups broccoli florets
4 tbsp vegetable oil
1 None pork tenderloin (1 lb), cut into bite-size strips
4 oz button mushrooms, quartered
2 None carrots, diced
1 None onion, finely diced
1 clove garlic, minced
1/3 cup dry white wine
1 3/4 cups reduced-sodium vegetable broth
1/2 cup heavy cream or half-and-half
12 oz perciatelli or other long pasta
None None Chopped fresh parsley, for serving

Preparation

Cook the broccoli in a large saucepan of boiling salted water for 4 mins. Remove the broccoli with a slotted spoon and drain. Return the water to a boil. Heat the oil in a large, deep skillet over medium-high heat. Add the pork and stir-fry for 3-4 mins until browned. Remove the pork to a plate.
Add the mushrooms to the skillet and stir-fry for 3 mins. Add the carrots, onion and garlic and stir-fry for 3 mins. Return the pork to the skillet. Add the wine and bring to a boil, stirring up the browned bits in the pan. Add the broth and cream and simmer gently for 8-10 mins, stirring occasionally, adding the broccoli during the last 2-3 mins.
Meanwhile, cook the pasta in the boiling water until tender. Drain well. Mix the pasta into the sauce and season with salt and pepper. Sprinkle with the parsley and serve.