Energizing Ginseng Milk Cream Pasta
Unique and Aromatic Ginseng Milk Pasta
Experience a delightful twist on pasta! Instead of garlic, we’ve infused this dish with the subtle, earthy aroma of fresh ginseng, sautéed in butter for a rich flavor. This recipe cleverly mimics a creamy pasta using only milk, creating a clean yet satisfying taste. It’s a healthier and sophisticated alternative to traditional cream sauces.
Main Ingredients
- 1 Korean Ginseng root (fresh or rehydrated dried ginseng)
- 6 strips thick-cut bacon, chopped into bite-sized pieces
- 6 large button mushrooms, sliced or quartered
- 200g spaghetti
- 600ml milk
Seasoning & Others
- 50g unsalted butter
- Salt to taste
- Black pepper to taste
- Optional: 2 slices of processed cheese (for extra richness and creaminess)
- 50g unsalted butter
- Salt to taste
- Black pepper to taste
- Optional: 2 slices of processed cheese (for extra richness and creaminess)
Cooking Instructions
Step 1
First, finely mince the Korean ginseng root. Think of it as a replacement for minced garlic. Chop the bacon into roughly 1-2 cm pieces. Slice the large button mushrooms or cut them into quarters, depending on your preference. Feel free to add shrimp or onions for extra flavor and texture!
Step 2
Now, let’s get the pasta water ready. Bring a large pot of water to a boil, add a generous pinch of salt, and once boiling, add the 200g of spaghetti. Cook it for 1-2 minutes less than the package instructions suggest, as it will finish cooking in the sauce. While the pasta cooks, melt 50g of unsalted butter in a separate pan over medium-high heat. Once the butter is melted and slightly foamy, add the minced ginseng and sauté for about 1 minute until fragrant, just like you would with garlic. Then, add the chopped bacon and sliced mushrooms to the pan and cook until they are lightly browned and softened.
Step 3
Once the bacon and mushrooms are nicely cooked, carefully pour the 600ml of milk directly into the pan with the sautéed ingredients. Start with the heat on high to bring it to a gentle boil, then reduce to medium heat to allow the sauce to simmer and thicken. Season with salt and pepper for the initial taste. If you have processed cheese slices, now is the time to add them – they’ll melt and create an even creamier, richer sauce. (Don’t worry if you don’t have cheese; it will still be delicious!).
Step 4
Bring the sauce to a simmer over medium heat, allowing it to gently bubble and thicken. Let it cook for a few minutes, stirring occasionally to prevent sticking. This simmering time is crucial for the sauce to develop its flavor and consistency. Taste the sauce and adjust the seasoning with more salt and pepper as needed. If the sauce seems a bit thin, continue simmering until it reaches your desired thickness.
Step 5
When the sauce has reached your preferred consistency and the pasta is almost al dente (cooked but still firm to the bite), drain the spaghetti and add it directly to the pan with the sauce. Toss everything together gently and continue cooking over medium heat for another 1-2 minutes. This allows the pasta to absorb the delicious sauce and finish cooking perfectly. Stir continuously to ensure the sauce coats every strand of pasta evenly. Taste one last time and add a tiny pinch of salt if necessary for the perfect balance.
Step 6
And there you have it – your homemade Energizing Ginseng Milk Cream Pasta is ready! Enjoy this uniquely flavored and satisfying dish. It’s a simple yet impressive meal that’s both comforting and nourishing.
