Pasta is such an ubiquitous so-called western dish here in Singapore. It’s becoming more or less a staple among younger generations. Because it’s fast, it could take on virtually any ingredients and most of all, it’s so satisfying.
As much as I like a good pasta dish from an authentic Italian restaurant, SGD 24 – SGD 30 ++. My pocket hurts after every trip. Yes, I’m stingy.
So, when I am able to find time to get fresh & cheaper ingredients from supermarket or open-air market. I’m all for a good ol’ homemade pasta dish.
Also, it’s very economical to make a decent and tasty pasta dish for two as well!
- 1 handful of broccoli cut up in small florets
- about 180 g of spaghetti (or any long thread pasta of your choice)
- about 150 g of sliced fresh shitake
- 1 shallot, chopped
- 2 cloves of garlic, chopped
- 200 ml of cream
- 1 small chilli, chopped (optional)
- black pepper & sea salt for seasoning to taste
- a handful of strong hard cheese shaving or to taste
- Cook the pasta as usual in a deep pot. Meanwhile, prepare the following.
- Bake the sausage in an oven at the same time, and leave aside.
- Heat up a good drizzle of extra virgin olive oil in a pan. Toss in shallots to sweat, then followed by garlic and chilli to stir fry until just fragrant.
- Add in slice shitake to stir fry until they are softened.
- Now, stir in the cream. Season the cream sauce.
- The pasta should be cooked in about 20 mins time. Add in the broccoli to be boiled briefly for a minute or two before being drained with the pasta.
- When the sauce tastes good, add in the cooked pasta and broccoli to coat by the sauce evenly.
- Season again.
- Serve it hot with shaved cheese on top. Finally place the baked sausage aside.
- Done! Enjoy!
Here’s my pricing breakdown:
- Shitake S$1.35 (offer from S$1.75) for a pack of 200 g – Fair price
- Broccoli S$1.80 for a handful size of floret – wet market
- 1 tube of 200ml of Pure Cream at S$4.50 – Fair price
- 2 X snail sausages (chicken & turkey) atS$6.45 (optional) – Cold storage
Total: at most of S$15 for two persons including garlic,shallots, seasoning, gas and washing up (bear in mind that not all the ingredients above mentioned were used up)
I encourage home cooking at least 1 – 2 times a week, squeeze some time out during weekend for it. It’s worth the fun!