Hi, folks! One month has passed ... I have quite a lot to write and quite a lot to uploads. Again, my busy schedule with a lot I was thinking which one should I put in first. This is what I have decided. My sharing of quick and easy recipe (not as quick and not as easy too =P) .... This pasta was done the first time and I think it just taste GREAT!! Not much of a hassle but waiting time will take quite some time since I am cooking using slow cooker or crockpot. People who have tried this gave me thumbs up on this *Grins* .....
What is needed ... - San Remo Spinach Fettuccine
- Garlic (a few cloves - Good source to prevent quite a few diseases)
- Broccoli (Good source of anti-oxidants)
- Milk (go for hi-cal and low fat)
- Pure cream (45% fat)
- Grated Parmesan cheese
- Olive oil (to substitute butter. This oil possesses good fats - mono-saturated fats)
- Low salt streaky bacon (other bacon based on your preference can be used)
- Turkey breast ham (optional)
- Fresh button mushrooms
- Salt
- Pepper
How to ....
- Heat the olive oil in the slow cooker for 15 mins at high mode.
- Put in the diced garlic and bacon. Add in some salt and pepper according to your taste and stir-fry a little. With slow cooker at high mode, leave it for about 15-20 mins or till the bacon is half cooked. (You can wash the vegetables and start boiling hot water at the same time)
- Then add in button mushrooms and simmer for about 15 mins. For this time, you can start cooking the pasta (it requires around 15-20 mins to get cooked)
- After button mushrooms, add in cream cheese and milk (you can warm the milk before adding it in so that the Parmesan (according to your preference - more if you love it and less for a leaner body) wont stick at the bottom of the slow cooker). Lastly, add in Parmesan.
- Leave it for 1 hour and stir every 20-30 mins to avoid bottom from sticking.
- Boil the broccoli (cut into bite size) in boiling water for 2 minutes (to avoid the broccoli from over cooking - turning yellow). Set it aside.
- Then, load in the pasta and let it boil for 15-20 minutes (You can add in black pepper and mixed herbs for better taste). Stir every 5-10 mins to avoid pasta from sticking together. Or another way contributed by Shalom is add oil into the boiling water.
- Drain the pasta. If you are not going to eat it immediately, add some olive oil and black pepper. Mixed homogeneously with the pasta.
- When the creamy sauce is ready, serve the creamy sauce on the pasta and decorate the pasta with broccoli in anyway you like. For better color you can use tomatoes or bell pepper for decor.
- Else just cool the sauce separately with the homogeneously mixed pasta and keep in fridge for the next day lunch.
