Velvety Cream Pasta

1. 1

   Mince the onion, and saute over low heat in a pan with butter.

2. 2

   Once the onion has wilted, add the flour, and saute until it loses its powdery texture.

3. 3

   Gradually and little by little, add milk to the pan from Step 2.

4. 4

   Then, add flavor with the soup stock.

5. 5

   Simmer until it starts to thicken.

6. 6

   Prepare the sauce first, and let it sit with the heat turned off while the pasta is boiling.

7. 7

   Slice the mushroom into bite-sized pieces and add it to the boiling water 30 seconds before the pasta is done boiling.

8. 8

   Take the boiled mushroom slices and pasta from Step 5, and toss with the sauce.

9. 9

   Turn the heat back on, and toss everything together.

10. 10

    Plate the pasta, and garnish with salmon roe and julienned shiso.

11. 11

    Top with grated cheese and black pepper to taste.

12. 12

    This recipe also works well with spinach, shimeji mushrooms, and bacon.

13. 13

    Try your own version with other ingredients.

* Per serving · 4 servings · Values may vary.