Spicy Bean Cream Pasta
Ingredients
Main ingredients
- Water (drinking water) 200 ml
- Peanut Butter 1 Spoon
- Button Mushroom 2 pieces
- Roasted Garlic 2 cloves
- Powdered Sugar 5 g
- Curry Powder Sauce 10 g
- Red Pepper Flakes 2.5 Spoon
- Salt 20 g
- Milk 1 cup
- Soybean (boiled) 100 g
- Fried Egg (no salt) 110 g
- Pasta Noodles 220 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
205.32 g
58%
Protein
73.39 g
21%
Fat
33.39 g
21%
Cooking steps
-
1
Boil pasta noodles in salted boiling water.
-
2
Thinly slice Cheongyang chili peppers and garlic.
-
3
Heat olive oil in a pan and sauté the garlic and Cheongyang chili peppers.
-
4
Add crumbled tofu and boiled soybeans, and stir-fry together.
-
5
Pour in milk and heavy cream, then bring to a simmer.
-
6
Add the cooked pasta to the pan and mix well with the sauce.
-
7
Season with salt and pepper to taste.
-
8
Serve on a plate and finish with Parmesan cheese and parsley.
