There is something mighty comforting about a slow cooker supper that asks so little of you and still turns out rich, savory, and filling by dinnertime. This Amish-style onion powder pork pasta leans on the plain good sense of pantry cooking, where a handful of practical ingredients can stretch into a hearty family meal. The onion powder settles into the pork as it cooks low and slow, making a tender, well-seasoned meat that mixes beautifully with pasta and a creamy sauce.
Serve this with buttered green beans, cooked peas, or a simple lettuce salad with cucumbers to balance the richness of the pasta. Warm dinner rolls or a piece of crusty bread are especially nice for catching the extra sauce, and if you like a little brightness on the table, a spoonful of applesauce on the side fits the old-fashioned spirit of the dish quite well.
Slow Cooker 5-Ingredient Amish Onion Powder Pork Pasta
Servings: 6
Ingredients
1 pork tenderloin, about 1 to 1 1/2 pounds
1 tablespoon onion powder
1 can (10.5 ounces) cream of mushroom soup
8 ounces cream cheese, cubed
12 ounces egg noodles
Directions
1. Place the pork tenderloin in the slow cooker. Dust the onion powder evenly over the raw pork, then spread the cream of mushroom soup over the top and add the cubed cream cheese.
2. Cover and cook on low for 4 to 6 hours, or until the pork is very tender and easy to pull apart with a fork.
3. Remove the pork from the slow cooker and shred it with two forks. Stir the sauce left in the cooker until smooth, then return the shredded pork to the slow cooker and mix well.
4. Meanwhile, cook the egg noodles in salted boiling water according to the package directions. Drain well.
5. Add the cooked noodles to the slow cooker and toss gently until the pasta is coated in the creamy pork mixture. Serve hot.
Variations & Tips
Add a little broth: If you like a looser sauce, stir in 1/4 to 1/2 cup chicken broth before adding the noodles. That helps the sauce coat every bite without turning too thick as it stands.
Try a different soup: Cream of chicken works nicely here if that is what you have in the cupboard. It gives the dish a slightly lighter flavor while keeping the same creamy texture.
Use another pasta shape: Egg noodles are traditional and tender, but rotini or wide pasta ribbons will also do the job. Just cook them until barely tender so they do not go too soft after mixing with the hot pork.
Finish with a little color: A sprinkle of chopped parsley or black pepper over the top makes the plate look fresh and lively. It is a small touch, but it gives this humble supper a nice finished look.