Yen Can Cook: Honey Tomato Pasta

Sam love pasta. Mac & Cheese and pasta in tomato-based sauces are her favourite. Whenever I ask for her suggestion what’s for dinner, nine times out of ten her answer will be spaghetti! Today I’m going to share a pasta recipe that I adopted from one of my favourite cookbook by Chef Masa.

Ingredients (Serving: 2)

120g pasta (any types)

Salmon fillet, cut into small chunks

1/2 box Shimeji Mushroom

6-8 cherry tomatoes, halved

1/2 yellow onion, sliced

300ml milk

4 tablespoons whipped cream

2 teaspoons honey

300g canned tomato soup

Asparagus, blanched (can substitute with other vegetables like French beans & broccoli)

Butter

Salt & pepper to taste

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Step 1: Cut the Salmon fillet into bite size then season with salt and pepper.

Step 2: Trim the Shimeji mushrooms, then separate them into small bundles.

Step 3: Cook the pasta according to package instruction, drain and set aside.

Step 4: Heat up butter in a skillet, pan fry the Salmon (Step 1) until fully cooked. Remove then set aside.

Step 5: In the same skillet, stir fry the sliced yellow onions until soften then add in Shimeji mushroom & cherry tomatoes, continue stir fry for 1-2 minutes.

Step 6: Pour in milk and whipped cream (adjust the amount according to preference). Stir and simmer for 5 minutes.

Step 7: Add in honey and canned tomato soup.

Step 8: Add the pasta (Step 3) into the sauce, toss to combine. Add Salmon  (Step 4) and blanched asparagus, toss gently and season with salt and pepper. Served.

This pasta dish is great as bento food ^__*   #yensbento

You may refer HERE for another pasta dish recipe which is as great as this too!

HAPPY COOKING!

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