Monday, July 25, 2011

From The Kitchen: Pasta with Cream Sauce

I've been a bolognese girl through and through, but pasta with cream sauce is surprisingly much easier and less hassle to make (and certainly will be harder to shave off the fat later!)

Garlic - finely chopped. I used three cloves to cook a portion for one.
Butter - enough to saute the garlic
Cream - the sauce is going to be very creamy, so I usually use just enough cream to coated the pasta, depending on the portion.
Fresh mushroom - sliced
White ground pepper
Grated cheese - I use parmesan. The amount? Up to your level of cheesiness :)
Parsley - chopped
Spring onion - chopped
Chopped chicken/shrimp - cook it separately, simply saute with olive oil.
Spiral pasta

Cooking instruction:
1. Cook the pasta as per the packet's instruction. Drain and set aside.
2. Melt the butter in a pan, then saute the garlic till browned.
3. Add in the cream. You can thin it with a bit of water or milk, and let it simmer for 2-3 minutes.
4. Add in the mushroom and chopped parsley. Mix well for one minute, then toss in the chicken or shrimp.
5. Add the cheese. Stir until it melt. Season with pepper and salt if needed. Done!
6. Toss in the pasta and serve with sprinkled chopped onion on top.

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