Creamy Pork And Broccoli Pasta

• 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

1. 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.
2. 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.
3. 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.

broccoli florets, vegetable oil, pork tenderloin, button mushrooms, carrots, onion, clove garlic, white wine, vegetable broth, heavy cream, perciatelli, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/16746 (may not work)