Velvety Cream Pasta Recipe

Name: Velvety Cream Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 grams Pasta; 1/4 Onion; 1/2 tbsp Butter; 1 tbsp Flour; 300 ml Milk; 1/2 cube Soup stock cube; 1 dash Salt and pepper; 1 mushroom King oyster mushroom; 1 Salmon roe; 1 leaf Green shiso

Servings: persons

1
Mince the onion, and saute over low heat in a pan with butter.
2
Once the onion has wilted, add the flour, and saute until it loses its powdery texture.
3
Gradually and little by little, add milk to the pan from Step 2.
4
Then, add flavor with the soup stock.
5
Simmer until it starts to thicken.
6
Prepare the sauce first, and let it sit with the heat turned off while the pasta is boiling.
7
Slice the mushroom into bite-sized pieces and add it to the boiling water 30 seconds before the pasta is done boiling.
8
Take the boiled mushroom slices and pasta from Step 5, and toss with the sauce.
9
Turn the heat back on, and toss everything together.
10
Plate the pasta, and garnish with salmon roe and julienned shiso.
11
Top with grated cheese and black pepper to taste.
12
This recipe also works well with spinach, shimeji mushrooms, and bacon.
13
Try your own version with other ingredients.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 80 grams Pasta, 1/4 Onion, 1/2 tbsp Butter, 1 tbsp Flour, and more.

Yes, Velvety Cream Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Velvety Cream Pasta

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