IFB 23BC5 - Page 27

2
6
3.
In another large microwave safe cookware,
add butter, olive oil, shallots and garlic and
place it in microwave oven and press START
4.Upon beep, add sliced mushrooms,
Balsamic vinegar, cream, Parmesan cheese,
and boiled pasta and toss to combine. Add
salt as per taste.
5. Press START to continue cooking. Upon
beep sprinkle 2 tbsp Parmesan, Black pepper
powder and parsley and serve.
Rec
ipe
code
Recipe Name Weight Range Utensils Ingredients & Cooking Method
S
P:05 Asian Peanut
Spaghetti
0.300Kg. MW safe
Glass Bowl
Ingredients Wt 300 gm
S
paghetti 150 gm
V
egetable Stock 2cups
P
eanut butter 1tbsp.
Cr
ushed
Roasted
Peanuts
75gms
M
ix vegetables
(Julienne carrot,
green peas,
cauliflower-small
florets)
100gms
P
asta Sauce 3tbsp
Co
oking Method
1. In a large microwave safe cookware, add
Spaghetti, mix vegetables, vegetable stock
and place it in microwave oven.
2. Select Program and press START.
3. Upon beep, drain excess water, toss the
pasta with peanut butter, add pasta sauce and
mix well.
4. Garnish with crushed peanuts and serve.