Today I’m sharing a really easy recipe all done in one pot. Although the husband volunteers to clean the heavier stuff like pots and pans, I sometimes feel bad that he has to do the washing up after a long day at work. So this recipe is just perfect with only one pot to wash.

In case you guys think I’m a lazy bum, I clean as I cook la ok – so the chopping board, knife, bowls, cutlery and what-nots are all washed when I finish cooking! I just leave the final pot for him to wash hehe. Love his “service” especially when I use the slow cooker. So heavy!

This recipe basically needs just a few things: cooking cream, your choice of short pasta, meat/seafood to your liking and Parmesan cheese. If you don’t like cheese, I have another version of 10-min White Sauce here, which uses egg instead. To add some protein, I used chicken fillet and prawns. You could also add sliced shitake mushrooms, and of course, bacon would bring the flavour up a notch!

For chicken stock, I tend to avoid boxed/packaged chicken stock cos there’s no way I can control the flavour and I don’t like it – I find them too salty and overpowering. I like using Woh Hup’s concentrated chicken stock . Just remember the ratio of 1 teaspoon concentrated stock to 180ml water. I also use this in stir fries and soups.

I cooked for Ah-mm and Jason and they both commented (at different times) that dinner was delicious! Looks like this recipe is a keeper. I hope you try it!

The post The Easiest One-Pot Creamy Penne Alfredo appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Back from Malacca, still on leave and didn’t feel like cooking up a storm today – I’m leaving that for tomorrow (I’m making fall-off-the-bone ribs in a lip-smacking cantonese bbq + plum sauce)! Lunch for today was a simple pasta with bacon and Portobello. Jason loves his pasta in cream sauce, while I’m a fan of tomato based sauces or ragù. But since I have some cooking cream in the fridge, I was going to make his day!

How many of you love delicious white sauce but are quite done with using bottled sauces? I’m never happy with bottled cream sauces as they either taste watered down, too salty or very heavy on the palette with no real aroma. Plus you don’t know what really goes into the bottles. You won’t get any of these if you make your own sauce. It’s not as difficult as you think!

I like to thicken my sauce with eggs. It’s not quite carbonara because no cooking cream is used in carbonara, and cheese is added. I’m not crazy about cheese in my pasta, so when cooking white cream sauce, I leave it out. The husband sometimes sprinkles his own separately but most of the time the dish is already so flavourful that he forgets about the parmesan! The trick to getting loads of flavour and body in the sauce is to sweat some chopped onions in butter and oil – it lends a subtly sweet and savoury taste that ups the flavour up many notches.

This creamy white sauce will also be great with spaghetti or fettuccine. The 80-year-old aunt has always like white sauce (she’s a big fan of the Alfredo from Rocky’s Pizza!) and polished off the entire plate today. Looks like I will be making this again sooner than I think!

The post Creamy Bacon & Portobello Penne in 10-min White Sauce appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.