This is an easy recipe using Contadina ingredients that are now available in the supermarket. I bought my Contadina Spaghetti noodles and Contadina Extra Virgin Olive Oil in Robinsons Supermarket inside Venice Grand Canal Mall at McKinley Hills.
I first knew about Contadina when I saw on TV that Nigella Lawson came to the Philippines to endorse this brand. Pasta is very easy to make, it is something any homemaker can cook quickly. Like other Mediterranean dishes, pasta recipes are best tasting when you use fresh ingredients. For this recipe, I use fresh basil and fresh mushrooms that will go well with the flavorful Contadina Extra Virgin Olive Oil and their al dente Spaghetti noodles.
Mushroom, Basil & Cream Pasta Recipe
This recipe is my family version of the Contadina Mushroom Cream Recipe that is kid friendly and something that Filipinos can relate to the humble Carbonara but with so much more flavor, freshness, and love 🙂
Ingredients:
500 grams Contadina Spaghetti Noodles
1/2 cup olive oil
3 large mushrooms – thinly sliced
4 cloves garlic – thinly sliced
1 chicken cube dissolved in 2 cups water
1 pack (250ml) All-purpose cream
1-2 cups fresh basil leaves, shredded
1 tsp cornstarch dissolved in 1 tsp water
Spices 1/4 tsp of each: black pepper, paprika, nutmeg
*use all three or what you have in the kitchen
Procedure:
1. Cook Contadina Spaghetti in boiling water for 7 minutes. Mommy Lace tip: Be sure to let the water boil first, just use enough to cover the pasta. Use your cellphone timer so you end up with al dente spaghetti.
2. In a separate sauce pan, heat olive oil and saute garlic, followed by mushrooms. Saute mushroom until soft & brownish.
3. Add spices. Mix well. Mommy Lace tip: these spices won’t make your pasta dish spicy but add a smoky, meaty flavor to it without having to use meat.
4. Add chicken stock (chicken cube dissolved in 2 cups water) and let simmer for a few minutes. Add the all purpose cream. Let simmer.
5. Add cornstarch mixture to thicken the white sauce. Stir well. Mommy Lace tip: this is my secret to a thick creamy white sauce that Filipinos love.
6. Add basil leaves and turn off the heat.
7. Toss in the pasta and serve with grated cheese on top, pepper to taste. I serve my pasta dishes with our humble pan de sal which gives a Filipino twist into this wonderful Mediterranean inspired recipe.
Use up remaining ingredients and enjoy a red sauce version, Mushroom & Basil in Contadina Formaggio Sauce. I topped mine with cheddar cheese for a Filipino flavor that kids will also love.
I made another red sauce version the following day, it’s a practice for the upcoming Noche Buena. This is Mommy Lace’s Mushroom & Basil in Contadina Formaggio Sauce. This Formaggio Pasta Sauce features an intensely sweet flavor of aged cheese. Follow steps 1-3 in the procedure above, then just add the formaggio sauce (1 bottle), sliced olives (1/4 cup) and add basil leaves. Toss in the pasta and enjoy the tangy and cheesy dish, just like the way the Italians make it.
Happy eating Mommy & family!
