Creamy Pulled Pork Pasta with Caramelized Onions, Mushrooms and Arugula

Name: Creamy Pulled Pork Pasta with Caramelized Onions, Mushrooms and Arugula
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 lb uncooked campanelle pasta; 2 tablespoons butter; 1 cup thinly sliced onion; 1/2 teaspoon salt; 1 package (8 oz) sliced mushrooms; 1/4 cup sherry vinegar, plus more for drizzling; 1 cup heavy whipping cream; 2 cups oven-roasted pulled pork; 1 package (5 oz) baby arugula; 1/2 cup shredded Parmesan cheese (2 oz)

14 Ratings

14 Reviews

Kitchen Tested

Creamy Pulled Pork Pasta with Caramelized Onions, Mushrooms and Arugula

Prep 30 min
Total 30 min
Servings 8

This delicious pulled pork pasta recipe has great flavors in every bite! It's hearty, easy to make with leftover pulled pork, and comes together in 30 minutes flat - plus it looks like a million bucks. If you're in the mood to make something that looks just as good as it tastes, you've come to the right place. If you need to make Pulled Pork check here, but when it's time to use those leftovers, this Creamy Pulled Pork Pasta is the ultimate leftover hack.

By Betty Crocker Kitchens

Updated October 26, 2020

Ingredients

1 lb uncooked campanelle pasta
2 tablespoons butter
1 cup thinly sliced onion
1/2 teaspoon salt
1 package (8 oz) sliced mushrooms
1/4 cup sherry vinegar, plus more for drizzling
1 cup heavy whipping cream
2 cups oven-roasted pulled pork
1 package (5 oz) baby arugula
1/2 cup shredded Parmesan cheese (2 oz)

Steps

1

Cook pasta in salted water as directed on package. Reserve 1/4 cup pasta cooking liquid. Drain pasta thoroughly, then return to pan.
2

Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion and salt and cook, stirring frequently, 5 to 7 minutes or until edges of onion slices are browned and soft. Add mushrooms; continue to cook 5 to 7 minutes or until mushrooms release juices, liquid evaporates and mushrooms brown. Add vinegar and stir, scraping up bits from bottom of pan until almost completely evaporated. Add pork, and stir to combine. Add cream and reserved pasta water, and continue to cook 2 to 3 minutes or until thickened. Remove from heat.
3

Add pork mixture to pasta in pan. Toss to coat. Fold in arugula, then continue to stir until arugula wilts. Divide among 8 bowls. Top each with cheese. Drizzle with a few more drops vinegar, if desired.

Can't find campanelle? Any shaped pasta will work.
You can sub red wine vinegar or white balsamic for the sherry vinegar. Avoid balsamic vinegar, as it will stain the pasta.

Nutrition Facts

Serving Size: 1 Serving

Calories: 500

Calories from Fat: 210

Total Fat: 24g; 36%

Saturated Fat: 12g; 61%

Trans Fat: 1/2g

Cholesterol: 75mg; 25%

Sodium: 660mg; 28%

Potassium: 370mg; 10%

Total Carbohydrate: 52g; 17%

Dietary Fiber: 3g; 14%

Sugars: 3g

Protein: 19g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;