Instead of getting your usual bowl of bak chor mee, why not make your own healthy lunch to bring to work? Try this fuss-free balsamic mushroom pasta recipe which you can make and bring to work in a jiffy.
easy
Ingredients:
Adjust Servings
| 1cup Naturel Organic Fusilli | |
| ½cup Naturel Organic Balsamic Vinegar | |
| 1tbsp Naturel Organic Extra Virgin Olive Oil | |
| 2tbsp Naturel Olive Spread | |
| 10 cloves Garlic, chopped | |
| 5pcs Baby Portobello Mushrooms, diced | |
| 50ml Cooking Cream | |
| ¼ cup Grated Parmesan Cheese | |
| 1tbsp Fresh Parsley | |
| 2 pinch Salt and Pepper |
Directions
1
Boil the pasta
- In a pot of boiling water, add 10g salt with the pasta.
- Boil until al-dente and set aside.
- Boil until al-dente and set aside.
2
Make the sauce
- In a pan, heat up 1 tbsp of Naturel Organic Extra Virgin Olive Oil.
- Add in 1 tbsp of Naturel Olive spread
- Cook the garlic until soften then add in the portobello mushrooms until brown
- Add in the Naturel Organic Balsamic Vinegar and another 1 tbsp of Naturel Olive Spread.
- Add in the cooking cream and melt in the grated parmesan.
- Add in 1 tbsp of Naturel Olive spread
- Cook the garlic until soften then add in the portobello mushrooms until brown
- Add in the Naturel Organic Balsamic Vinegar and another 1 tbsp of Naturel Olive Spread.
- Add in the cooking cream and melt in the grated parmesan.
3
Combine the pasta with the sauce
- Stir in the cooked pasta until evenly coated.
- Add salt and pepper to taste.
- Add salt and pepper to taste.