Rose Cream Pasta
Creamy pasta coated in a rich, savory Rosée cheese sauce with a smooth and comforting finish
How to Make It
Ingredients
For the Pasta
- Spaghetti 200 G
- Salt 1 TSP
- Cooking oi 1 TSP
For the Rose Cream Sauce
- Soonicorn Rose Cheese Cream Powder 30 G
- Water or fresh milk 150 ML
- Cooking cream 100 ML
- Unsalted butter 1 TBSP
- Tomato paste 1 TBSP
- Ketchup 1 TBSP
- Sugar 1 TBSP
- Ground black pepper 1/4 TSP
- Soonicorn Garlic Butter Powder 10 G
For the Toppings
- Shrimp or bacon 120 G
- Sliced onion 30 G
- Grated Parmesan cheese 30 G
Directions
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Cook the pasta
Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve a little pasta water, then drain and set aside
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Prepare the toppings
Melt the butter in a pan over medium heat. Add the minced garlic and sliced onion, then sauté for 1–2 minutes until fragrant. Add shrimp or bacon, if using, and cook until done
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Make the Rose sauce
In a small bowl, mix 30 g Soonicorn Rose Cheese Cream Powder with 150 ml water or fresh milk until smooth
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Cook the sauce
Pour the Rose mixture into the pan. Add cooking cream, tomato paste, ketchup, sugar, and black pepper. Stir well and simmer over low heat for 3–5 minutes until the sauce becomes smooth and creamy
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Combine with pasta
Add the cooked spaghetti to the sauce and toss until evenly coated. If the sauce is too thick, add a small amount of the reserved pasta water
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Finish & serve
Stir in grated Parmesan cheese, then remove from heat. Garnish with chopped parsley and serve immediately
