Vegetable pasta with sautéed vegetables, mushrooms and meat

Fry the onion in a frying pan. When it is golden brown, add the carrot, peeled and cut into small pieces, and the green beans, previously washed and also cut.

Stir a couple of times and add a glass of water. Add salt to taste.

Cut the pork loin fillets into strips and, when the water in the frying pan where we cooked the sofrito has reduced, add it together with the sliced shitakes. Add salt and pepper to taste and let it all cook together.

We put the pasta to boil. It is important to time the sautéing so that the pasta is boiled by the time it is time to add it to the sautéing, as it will go straight from the pot to the pan.

Add the pasta to the sauce (without straining under the water, since a little of the starchy water where the pasta has been boiled helps us to bind everything) and mix everything.

Remove the pan from the heat and add slices of Parmesan cheese cut with the peeler and truffle oil to taste. Mix well so that the Parmesan melts with the heat and is well distributed and bound.

Serve on a plate and add some more Parmesan slices to give it a touch.