Pork, Mushroom and Roasted Red Pepper Pasta

• 1 box (16 Oz. Box) Farfalle Pasta
• 1 Tablespoon Olive Oil
• 8 ounces, weight Mushrooms, Roughly Chopped
• 1 jar 12 Oz Jar, Of Roasted Red Peppers And Garlic, Sliced (reserve The Juice)
• 4 cups Shredded Cooked Pork
• Sea Salt And Table Salt
• Grated Parmesan Cheese (optional)

1. 1.
2. Heat a pot full of water to cook the pasta.
3. Salt the water with sea salt when it boils, then add farfalle.
4. Cook for 11-12 minutes or according to your package instructions for al dente.
5. When done drain it but reserve about a cup of the pasta water (see note).
6. 2.
7. In the meantime heat a skillet over medium heat.
8. Saute mushrooms in olive oil over medium heat until softened.
9. Season with a dash of table salt.
10. 3.
11. Add roasted red peppers and pork.
12. 4.
13. Pour reserved roasted red pepper juice over meat and veggie mixture.
14. Cook until the mixture is heated through.
15. 5.
16. When pasta is done, drain it and pour it into a large serving bowl.
17. 6.
18. Add sauce and mix.
19. 7.
20. Sprinkle with cheese.
21. Enjoy!
22. Note: If you need moisture in your pasta, use about 1/4 cup of the reserved pasta water and pour it over the pasta before adding sauce.
23. Also you can pour olive oil over the pasta instead.

pasta, olive oil, weight mushrooms, red peppers, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/pork-mushroom-and-roasted-red-pepper-pasta/ (may not work)