Creamy Mushroom Chili Pasta

Creamy Mushroom Chili Pasta
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Servings: 2 People


Ingredients

  • 2-3 tbsp of Kun Taste Chili Mushroom Sauce
  • 200g Fettuccine or Pappardelle pasta
  • 150ml heavy cream (or oat cream for a vegan-friendly version)
  • 2 cloves garlic, minced
  • 1 tbsp butter or olive oil
  • Freshly grated Parmesan cheese
  • A splash of pasta cooking water


Instructions

  1. Boil pasta: Cook the pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.

  2. Sauté aromatics: In a large skillet, melt butter over medium heat. Sauté the minced garlic for 1 minute until fragrant but not browned.

  3. Create the sauce: Stir in the Chili Mushroom Sauce and cook for 30 seconds to release the mushroom aromas. Pour in the cream and bring to a gentle simmer.

  4. Emulsify: Add the cooked pasta to the skillet. Add a splash of the reserved pasta water and toss vigorously to create a glossy, creamy coating.

  5. Finish: Remove from heat. Stir in a handful of Parmesan cheese and serve immediately.

Pro Tips

  • The bits of shiitake and wood ear in the sauce act as a "meaty" component, providing a satisfying texture without the need for actual meat.

  • Don't let the cream boil vigorously; a gentle simmer prevents the sauce from breaking.

  • If using oat cream, add a squeeze of lemon at the end to balance the sweetness of the oats.