Potato and Green Asparagus Spaghetti
Made creamy with original soymilk and potatoes.
- Nutrition facts are for one serving.
- Nutrition values are for 0.7 g of sodium per 100 g/3.6 oz. of dried pasta when boiled.
Ingredients(Servings: 2)
Directions
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Cut the potatoes into thin slices, thinly and diagonally slice up the asparagus, thinly slice up the onion as well and cut the bacon into 5 mm (about 0.2 in.) width strips.
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Boil the spaghetti.
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Place the potatoes and onion into a pot, fill with enough water to just cover the ingredients, turn on the heat and boil until softened. Once boiled add in the green asparagus, quickly boil and drain out the water.
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Place the olive oil into a fry pan and turn on the heat to cook the bacon. Add (3) and the original soy milk and allow to come to a boil.
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Add the boiled spaghetti to (4), combine all together, adjust the flavor with the soy sauce and pepper, and sprinkle on the powdered cheese.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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