I have some leftover dried spagetti from cooking in pesto, always looking for opportunities to cook pasta without having to buy huge bottles of expensive pasta sauces.
Chanced upon prego canned mushroom cream sauce on sale at $1.50. Grab it.
Saw beautiful white oyster mushroom in carefour, grab it.
Need meat, lazy to debone chicken, spotted raw sausage from the carefour freezer, grab a pack!
What do you need?
- Dried spaghetti for 2 pax (size of a 20cents coin)
- 4 white oyster mushroom (i use the whole pack, break big ones into palm size pieces)
- 3 raw sausage
- 1 canned cream mushroom sauce (Prego brand, blue wrapper)
- Garlic in oil
- Coarse pepper / seasoning pepper
How to do it?
Cook spagetti in pot of water with generous pinch of salt
Drain well and set spaghetti aside
Heat pan with cooking oil. Remove skin of sausage. Pinch sausage into ping pong ball size, rolling them in your palm to shape it a little, drop them into the pan and pan fry until brown on the outside, cooked inside. Use low heat, takes about 5-8 mins. Set aside.
Add garlic in oil into pan and fry until slightly brown.
Add oyster mushroom and fry until soft, careful not to break them.
Add 1/2 cup water to braise the mushroom for 2 mins (i like my mushrooms soft)
Add the canned pasta sauce into the mushroom, add 1/2 can of water, stir well.
Add coarse pepper to taste, turn off heat.
Add spaghetti into pan and mix well with pasta sauce.
Serve on plate, with sausage balls at the sides.
Saturday lunch is a hearty meaty mushroomy creamy pasta dish.
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