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.


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


Boil the pasta
- In a pot of boiling water, add 10g salt with the pasta.
- Boil until al-dente and set aside.
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.
Combine the pasta with the sauce
- Stir in the cooked pasta until evenly coated.
- Add salt and pepper to taste.