Creamy Soy Milk Pasta: A Unique and Flavorful Dish
How to Make a Delicious Soy Milk Pasta Using JungFood’s Rich Black Soy Milk
Commercial soy milk can be incredibly rich and delicious these days! Today, I’m sharing a unique soy milk dish: soy milk pasta. It makes for a satisfying meal and is a hit with kids too due to its savory and creamy flavor profile. The harmonious blend of rich black soy milk and pasta creates an unforgettable taste experience.
Ingredients- 3 cups (approx. 720ml) JungFood Rich Black Soy Milk
- 120g Fettuccine or Spaghetti
- 1 Cucumber
- 3 Dried Cheongyang Peppers
- 10 cloves Garlic
- 1/2 Onion
- Pinch of Salt
- Pinch of Black Pepper
- 2 Tbsp Olive Oil
- 1 cup (approx. 240ml) Milk
- 2 Tbsp Toasted Sesame Seeds
- 3 Tbsp Grated Parmesan Cheese
Cooking Instructions
Step 1
You can use any type of pasta; I’m using fettuccine today. Prepare the store-bought rich black soy milk. (Tip: The saltiness can vary depending on the soy milk brand, so taste and adjust the seasoning later as needed.)
Step 2
Wash the cucumber and thinly slice it into rounds, about 2-3mm thick. Sprinkle the sliced cucumber with salt and let it sit for about 20 minutes to draw out moisture. Gently rinse off the salt and squeeze out as much water as possible. This step helps maintain the cucumber’s crisp texture.
Step 3
Mince or thinly slice 10 cloves of garlic. Using plenty of garlic adds a wonderful aroma. Finely julienne half an onion. Cut the dried Cheongyang peppers into bite-sized pieces with scissors or a knife. (Feel free to add more if you like it spicier.)
Step 4
In a large bowl, combine 3 cups of JungFood Rich Black Soy Milk, 1 cup of milk, 2 tablespoons of toasted sesame seeds, and 3 tablespoons of grated Parmesan cheese. Whisk or stir well until everything is smoothly incorporated, forming the base of your pasta sauce.
Step 5
(Optional) For an even richer, nuttier flavor, you can add 1-2 tablespoons of finely ground peanut powder to the sauce mixture at this stage.
Step 6
Bring a pot of water to a rolling boil, add your pasta, and cook according to package directions, or about 1-2 minutes longer than al dente. I cooked my fettuccine for about 15 minutes to ensure it was fully tender. Drain the pasta well.
Step 7
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced garlic and dried Cheongyang peppers. Sauté until the garlic is golden brown and fragrant, being careful not to burn it.
Step 8
Add the julienned onion and the squeezed cucumber to the pan. Stir-fry briefly until the onion is slightly softened. Avoid overcooking the cucumber, as it will become mushy and lose its appealing crunch. Sauté for about a minute.
Step 9
Add the cooked pasta to the pan with the sautéed vegetables and toss for 3-5 minutes. Season with salt and a pinch of black pepper. (Tip: For a cold version, lightly sauté the pasta, then pour in the prepared soy milk sauce. Chill it in the refrigerator and serve with a few ice cubes for a refreshing meal.)
Step 10
For a warm dish, gradually pour the soy milk sauce over the pasta while stirring and simmering gently over low heat. Let the sauce coat the noodles evenly. Adjust seasoning with salt if needed and finish with a final sprinkle of black pepper.
