Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- 100g Anchor Unsalted butter
- 10g garlic
- 30g onion
- 400g spiral pasta, boiled
- 100g mushrooms, quarter and saute
- 80g green zucchini, sliced into strips
- 50g sweet corn kernels
- salt, misc
- pepper misc
- chili flakes, misc
Instructions
- In a pot, melt Anchor Unsalted Butter
- When melted, use a whisk to break off milk solid clumps in the pot
- Continue cooking on low heat for 3-4 minutes until butter gives out a nutty and caramelised aroma
- Carefully pour burnt butter into a heat proof bowl and set aside to cool
- In a pot, using burnt butter, saute garlic and onion until fragrant
- Add in the mushrooms, green zucchini, and sweet corn. Stir to mix well
- Add in chicken stock to deglaze the pan, then add in pasta
- Stir together and slowly add in brown butter (1 tablespoon at a time) to give pasta a nice coating
- Season with salt, pepper, and chilli flakes
Make Brown Butter:
Make Vege Pasta:
