Tomato Cream Pasta from the Forest ☆

Name: Tomato Cream Pasta from the Forest ☆
Yield: 2 servings
Cuisine: American
Ingredients: 1 Pasta (spaghetti); 1 tbsp Olive oil; 1 clove Garlic (finely chopped); 1/2 Onions (finely chopped); 1 Mushrooms (finely chopped); 150 grams Ground meat; 2 tbsp Wine (if available); 1/2 Canned tomato; 100 ml Milk; 1 Soup stock cube; 1 dash Salt, black pepper, nutmeg

cookpad.japan @cookpad_jp

I don't like heavy cream since it's a little too much. So, I tried making this dish with milk, and it was so tasty that now I'm hooked on it.

If the sauce turns out to be too thick, please adjust the thickness by adding the cooking water from the pasta. Add some cheese, oregano, and nutmeg to your liking. If you add shrimp or other seafood, it'll become Pasta from the Ocean (lol). Recipe by mini

I don't like heavy cream since it's a little too much. So, I tried making this dish with milk, and it was so tasty that now I'm hooked on it.

cookpad.japan @cookpad_jp

I don't like heavy cream since it's a little too much. So, I tried making this dish with milk, and it was so tasty that now I'm hooked on it.

Saved

Ingredients

2 servings

1Pasta (spaghetti)
1 tbspOlive oil
1 cloveGarlic (finely chopped)
1/2Onions (finely chopped)
1Mushrooms (finely chopped)
150 gramsGround meat
2 tbspWine (if available)
1/2Canned tomato
100 mlMilk
1Soup stock cube
1 dashSalt, black pepper, nutmeg

Saved

Steps

1

Cook the pasta 1 minute short of the instructions on the package. Please add your preferred amount of salt (people generally add 10% of the amount of water).
2

Add oil and garlic into a frying pan and sauté slowly over low heat (do not burn).
3

Sauté the onion until soft, then lightly sauté the meat and mushrooms. Add the wine and cook over high heat to evaporate the alcohol.
4

Turn the heat to low. Add the tomato, milk, and the soup stock cube. Simmer to reduce until thick.
5

Mix the pasta in the sauce. Season with salt and pepper to finish.
6

※To make it even richer, add béchamel sauce instead of milk.