Mushroom Cream Pasta

A rich, velvety cream sauce paired with tender mushrooms. Ideal for a cozy meal, it can be garnished with fresh parsley, grated Parmesan, and a dash of black pepper.

2 servings

5.6 oz spaghetti
3.5 oz shimeji mushrooms
1.75 oz mushrooms
3.5 oz eringi mushrooms
2.1 oz bacon
1 clove garlic
2 packets of Kayanoya Original Vegetable Stock Powder (remove from the packets)
[A] 0.85 cups (200ml) heavy cream
[A] 0.42 cups (100ml) milk
1 tbsp olive oil

Directions

Separate the shimeji mushrooms into small clusters. Slice the mushrooms thinly. Cut the eringi mushrooms into 1-inch pieces. Cut the bacon into 0.5-inch wide strips. Finely chop the garlic.
Heat olive oil and the chopped garlic from 1 in a frying pan. Once fragrant, add the remaining ingredients from 1 and sauté them together.
Add the Kayanoya Original Vegetable Stock Powder (remove from the packets) and [A], and simmer. Mix in the boiled spaghetti and combine everything.
Serve on a plate and sprinkle with Parmesan cheese or black pepper if desired.

Used in this Recipe

Kayanoya Original Vegetable Stock Powder (8 g packet x 24)

Price

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