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ONE POT SUKIYAKI ALFREDO PASTA

Ingredients:

3 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 (50 g) pc onion, chopped
6 cloves garlic, chopped
1 (198 g) can button mushrooms pieces and stems, drained but reserve stock
1/4 kg MONTEREY BEEF SUKIYAKI CUT
1 pc chicken bouillon cube
2 cups water
1/4 kg spaghetti pasta, broken in half
2 (250 mL each) packs MAGNOLIA ALL-PURPOSE CREAM
1/2 pack MAGNOLIA CHEEZEE

Procedure:

  1. Heat butter in a sauce pan and sauté onion, garlic and mushrooms.
  2. Add beef and cook until beef is no longer pinkish in color. Turn heat on high and add chicken cube, mushroom stock and water. Once it boils, add pasta and cook covered for 10-15 minutes, stirring occasionally.
  3. Add cream and cheese. Cook for 3-5 minutes until thick, while continuously stirring.

Makes 5 servings
(Yield:  5 cups cooked pasta & sauce / 1 cup of pasta & sauce per serving)

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