Creamy Soup Style Pasta

basically cream “carbonara”, tad bit soupier but good flavour and no Prego sauce jars. You don’t even need to boil the pasta separately!!

Sourced from Yuru Camp Episode 5

Serves 1

Ingredients:

• ~100g Pasta (spaghetti etc.)
• 200ml Milk
• 250ml Water
• ¼ pack Shimeji Mushrooms
• 2-3 slices Bacon
• 2-5 sticks Asparagus
• 2 slices of Cheese of choice
• 2 cloves Minced Garlic (add more if you enjoy)
• ¼ Consommé Cube
• 1 tbsp Olive Oil
• Salt, to taste
• Black Pepper, to taste
• Parsley, to garnish
• you can add more ingredients of your choice, like sausages etc.

Method and Instruction

Preparation

1. Wash all vegetables and mushrooms, make sure frozen ingredients (if any) are thawed out.
2. Chopping & Prep
• Chop the core off the Shimeji and then separate the mushroom.
• Cut bacon into bite-sized pieces.
• Trim your asparagus and cut into 1” pieces.

Cooking

1. Heat olive oil in a medium pot on medium high heat until shimmering. Add garlic, onion, bacon, asparagus, and mushrooms. Stir fry until bacon is lightly browned and the vegetables are softened, about 8-10 minutes. Blot the bacon fat using a paper towel if you feel it is too greasy.
2. Add water and a quarter of a Consommé cube. Dissolve into the water and bring to a boil. Taste soup for seasoning, adding more if necessary.
3. Add spaghetti, breaking it in half to allow it to fit in the pot. 
4. Cook, stirring occasionally, for about half the recommended cooking time of the spaghetti you are using, or until the water is nearly soaked up.
5. Add milk and return to a boil. Stir occasionally and simmer until the pasta is cooked through. The liquid should be thickened and will easily coat the pasta. Add a dash of milk or water only if your pasta is not cooked through and the pasta is sticking to the bottom of the pot.
6. Remove from heat and add cheese in a single layer on top. Let rest for a moment to melt before stirring to incorporate. 
7. Top with ground black pepper and a sprinkling of parsley and serve hot.