Vegetarian Creamy Tom Yum Pasta
- Preparation and cooking time
- Prep:
- Cook:
- Make sure don't overcook your pasta
- Easy
- Serves 4
Skip to ingredients
For Sauce
- * 2 tbsp unsalted butter
- * 2 tbsp olive oil
- * 1 tbsp young ginger mix fresh turmeric paste
- * 1 tbsp galangal mix lemongrass paste
- * 1 cup mix vegetables
- * 1 and half cup fresh milk
- * half cup water
- * 2 tbsp vegetarian Tom yum paste
- * 1 tbsp yogurt
- * 50g Bega cream cheese
- *2 lime leaves (chopped)
- * 2 tbsp honey
- * 1tbsp crushed black pepper
- * 1 tbsp mix herbs
For Pasta
- * 2 tbsp unsalted butter
- * 2 tbsp olive oil
- * 1 tbsp young ginger mix fresh turmeric paste
- * 1 tbsp galangal mix lemongrass paste
- * 1 cup mix vegetables
- * 1 and half cup fresh milk
- * half cup water
- * 2 tbsp vegetarian Tom yum paste
- * 1 tbsp yogurt
- * 50g Bega cream cheese
- *2 lime leaves (chopped)
- * 2 tbsp honey
- * 1tbsp crushed black pepper
- * 1 tbsp mix herbs
- * 100g macaroni pasta
- * 100g fusilli pasta
Method
step 1
Half Cook the pasta in a large pot of boiling water.Drain and set aside. (I like to run water over my pasta to prevent it from sticking and cooking further.)step 2
For sauce : Medium heat pan, add in olive oil and butter... Wait till butter meltstep 3
Once hot, add in the ginger and galanggal paste stir fry.step 4
Add in Tom yum paste good stir to combine around 1minute.step 5
Add in the milk and water together and Sauté for a minute. Cover the pan andbring it to boil for 2 minutes.step 6
Add in mix vegetables, yogurt and cream cheese and chopped lime leaves . Stir the sauce until cheese melted.step 7
Stir in the pepper, mix herbs and honey and cook till the sauce half thick.step 8
Add the half cook pasta to the sauce and continuously to combine. Cook for 3-5 minutes or until the pasta fully cooked (*do not over cook the pasta) The starches in the pasta will break down and the sauce will further thicken.step 9
Then, switch off the heat once the sauce really thickened.
