\I know, it sounds weird. But there’s something really delicious about bread crumbs in pasta. I love the texture it gives, they’re like little nuggets of deliciousness! If you want to add a bit of color, simmer some fresh peas and toss them in at the end.
Crockpot Pork and Mushroom Breadcrumb Pasta
Ingredients
- Pork Butt
- 1 Jar Green Salsa
- 2 Cups Penne Pasta
- 8 oz Sliced Mushrooms
- 1 Tbs Butter
- 1/3 Cup Italian Breadcrumbs (or you can use crushed homemade croutons)
- Sour Cream
Instructions
- In the morning, put the sliced mushrooms and pork but in the crockpot on low with the whole jar of green salsa
- When you get home from work- or 6 hours later, whichever comes first (in our case sometimes it's closer to 10 hours later) - take the pork out and dice it into about 1/2 cubes
- Save the cooking liquid
- Cook the penne per direction on the bag
- Meanwhile, melt the butter in a saute pan over medium heat, and stir the breadcrumbs around for a few minutes to get nice and crunchy (no need to do this step if you're using crushed croutons)
- When the pasta is cooked, drain and return to the pot, saving 1/2 cup of pasta water
- Add the diced pork, the 1/2 cup pasta water, and enough of the cooking liquid so make it saucy
- Add the breadcrumbs
- Lightly toss
- Serve with a dollop of sour cream on top
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