Sausage Cream Spaghetti with Enriched Soy Milk Base
Rich and Creamy Sausage Spaghetti Made Even More Delicious with Jeongssipdum Soy Milk
Discover how to make a wonderfully creamy and rich spaghetti sauce using Jeongssipdum Soy Milk for an extra nutty flavor. This recipe elevates classic cream spaghetti with the savory taste of sausages and aromatic vegetables.
Ingredients- 2 cups Jeongssipdum Soy Milk (approx. 400ml)
- 2 servings Spaghetti Pasta (approx. 200g)
- 1 handful Mushrooms (e.g., Shiitake or Button, approx. 100g)
- 5 cloves Garlic
- 1/2 tsp Minced Garlic (optional, for extra garlic flavor)
- 2 Sausages (e.g., Frankfurter or your favorite type)
- 1 Green Chili Pepper (or mild chili pepper)
- 2 tbsp Olive Oil
- Pinch of Salt
- Pinch of Black Pepper
- 2 slices Processed Cheese
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add 1/2 tsp salt and 1 tsp olive oil to the boiling water, then add the spaghetti. Cook according to package directions, but drain it 1-2 minutes before it’s fully cooked (al dente). While the pasta cooks, prepare your ingredients: slice or chop the mushrooms into bite-sized pieces, slice the sausages diagonally or into rounds, thinly slice or mince the garlic, and finely chop the green chili pepper.
Step 2
While the pasta is cooking, heat 2 tbsp of olive oil in a skillet over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden, being careful not to burn it. If using optional minced garlic, add it during the last 30 seconds of sautéing to enhance the garlic aroma.
Step 3
Once the garlic is fragrant, add the sliced sausages and mushrooms to the skillet. Cook over medium-high heat, stirring occasionally, until the sausages are lightly browned and the mushrooms have softened. If excess liquid is released from the mushrooms, continue cooking to reduce it.
Step 4
When the ingredients are nicely sautéed, carefully pour in 2 cups (approx. 400ml) of Jeongssipdum Soy Milk. Stir continuously with a spatula to prevent the soy milk from sticking to the bottom of the pan.
Step 5
Bring the soy milk mixture to a gentle simmer, then reduce the heat to low. Add the 2 slices of processed cheese and stir until it melts, creating a smooth and creamy sauce. Continue to cook for 1-2 minutes until the sauce thickens slightly.
Step 6
Add the drained, al dente spaghetti to the creamy soy milk sauce. Toss gently with tongs or chopsticks, as if stir-frying, to ensure the pasta is evenly coated with the rich sauce. Cook for another 1-2 minutes to allow the flavors to meld.
Step 7
Finally, stir in the chopped green chili pepper. Its fresh crunch and mild heat will cut through the richness of the cream sauce, adding a delightful balance and brightness to the dish.
Step 8
Serve the finished Sausage Cream Spaghetti immediately. Season with a pinch of salt and black pepper to taste, if desired. Enjoy your delicious homemade spaghetti!
