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Ingredients
- Serves 1 person
1.5L water
6 g olive oil
6 g salt
100 g pasta (any shape eg. Linguine or Penne)
2 pcs streaky bacon (each strip cut into 3 pcs)
30 g king oyster mushroom (sliced)
100 g kimchi
pinch of salt
pinch of pepper
50 ml cooking cream
20 g parmesan cheese (grated)
1 stalk spring onion (chopped)
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Kimchi Cream Pasta
Love the sourish, spicy taste of Kimchi? Add a Korean twist to your pasta noodles with this Kimchi Cream Pasta recipe. It’s really easy to make and perfect for those busy weekdays where you just want to tuck into a hearty meal at the end of the day without sweating over it. Every ingredient from the bacon to parmesan cheese to mushrooms is brimming with umami flavors, lending both taste and texture to this simple dish.
- Easy
- 15 min
- 20 min
- 10 min
- 3 steps
- 12 Ingredients
- Easy
- 3 steps
- 12 Ingredients
- 15 min
- 20 min
- 10 min
Instructions
-
Cook Pasta
- In a pot, bring water to a boil add in the pasta.
- Add a little salt and olive oil.
- Keep about 250ml of pasta water and set it aside.
- Drain the pasta and set aside.
-
Fry kimchi and bacon
- In a pan, fry bacon until lightly brown.
- Add mushrooms and continue frying.
- Add kimchi and continue frying.
- Add salt and pepper to taste.
- Lower the heat, pour in cooking cream while stirring constantly.
-
Add pasta to sauce
- Add pasta to the sauce. If it’s too dry, add in a few tablespoons of pasta water.
- Sprinkle some parmesan cheese and fold the cheese in.
- Turn off heat.
Plate and Serve!
Serve garnished with chopped spring onions.
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Ingredients
- Serves 1 person
-
1.5L water
-
6 g olive oil
-
6 g salt
-
100 g pasta (any shape eg. Linguine or Penne)
-
2 pcs streaky bacon (each strip cut into 3 pcs)
-
30 g king oyster mushroom (sliced)
-
100 g kimchi
-
pinch of salt
-
pinch of pepper
-
50 ml cooking cream
-
20 g parmesan cheese (grated)
-
1 stalk spring onion (chopped)
Nutrition
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