How creamy is this leftover roast pork pasta?

I've called this a creamy pasta - and it is - but I know it does not look like it in the pictures. Instead of a thick, unctuous cream sauce (which has it's place in some recipes - but not on a weeknight in the days following a roast, I think) it is a light, savoury cream sauce that really clings to the pasta. Not too much, but most definitely still there.

What cut of roast pork works best in this recipe?

Literally any! In these pictures I've used a nice piece of rolled pork shoulder from local farm shop Gibsons (I love their pork!)

Can I use this recipe with any other leftover meats from my Sunday roast?

This would also be excellent with leftover roast chicken! But, if it is beef you have leftover may I suggest you use it in my Korean Beef Stir Fry recipe instead (which also works well with leftover pork!) I'm still working on the perfect use for leftover lamb - I'll get back to you on that one!

I don't have any double cream - can I use single cream instead?

Yes, it just won't be quite as creamy. Creme fraiche would also work well if you've got a pot open in the fridge, or mascarpone.

Creamy Leftover Roast Pork Pasta

Description

Leftovers from your Sunday roast? I’ve been making this 30-minute Leftover Pork Pasta for years! With soft leeks, mushrooms, white wine and double cream it is simple yet luxurious, and the perfect Monday night dinner.

Ingredients

Scale

200g short pasta shapes
large knob unsalted butter
1 leek
5–6 chestnut mushrooms (approx. 130g)
2 handfuls chopped roast pork (approx. 120g)
80ml white wine
4 tbsp double cream
sea salt and freshly crushed black pepper, to taste
fresh chives, to serve

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Instructions

Cook the pasta in a big pan of boiling, salted water as per the packet instructions. I usually start checking for doneness around the 12 minute mark. Drain, setting aside a mug-full of the pasta cooking water.
Meanwhile, melt the butter over a medium heat in a large frying pan or shallow casserole, and trim and slice the leek into 1cm half moons. Soften the leek, along with a generous pinch of salt for 4-5 minutes until it is soft, and just starting to colour.
Peel and chop the mushrooms, adding them to the leeks. Continue to cook until they have softened.
Stir in the chopped pork, then add the wine. Allow it to bubble away, stirring until the boozy smell has dissipated.
Turn the heat down to low, and stir in the cream along with a generous amount of seasoning.
Once the pasta is ready, add it to the pan along with a generous splash of pasta cooking water. Turn the heat up to medium and stir, adding more cooking water if needed, until the creamy sauce has become glossy and coated the pasta.
Taste a piece of pasta to see if you want to add a little more salt or pepper, and then serve immediately in warm bowls.

Notes

This recipe will also work well with leftover roast chicken.