• Prep Time 15 minutes
  • Cook Time 45 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

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


    Make Brown Butter:
  1. In a pot, melt Anchor Unsalted Butter
  2. When melted, use a whisk to break off milk solid clumps in the pot
  3. Continue cooking on low heat for 3-4 minutes until butter gives out a nutty and caramelised aroma
  4. Carefully pour burnt butter into a heat proof bowl and set aside to cool
  5. Make Vege Pasta:
  6. In a pot, using burnt butter, saute garlic and onion until fragrant
  7. Add in the mushrooms, green zucchini, and sweet corn. Stir to mix well
  8. Add in chicken stock to deglaze the pan, then add in pasta
  9. Stir together and slowly add in brown butter (1 tablespoon at a time) to give pasta a nice coating
  10. Season with salt, pepper, and chilli flakes

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