Creamy Pasta

29 Dec

My sister requested for creamy pasta with turkey ham over the weekend. She’s the sort who loves the alfredo sauce with tonnes of cheese. The last time I cooked the Shrimp and Mushroom Spaghetti with Creamy Cheese Herb Sauce, it didn’t suit her palate after all. Then lo and behold, I remembered that I actually had Noor Azila’s recipe kept nicely in my pink folder. This is by far, one of the easiest recipes ever.

What I love about this recipe is once again, the flexibility to throw in any ingredients you can find in the refrigerator. Don’t have turkey ham, it’s ok – add chicken meat or ham. Don’t have Nestle Cream, it’s ok – add thickening cream instead. You want to add veggies to the pasta? Yes, you can – add asparagus. Sick and tired of spaghetti? Fret not, you can use linguine or penne. See? It is THAT flexible but still taste wonderful no matter what 🙂

Give this a shot and I’m very sure your diners will be asking for more 😉


  • 1 packet spaghetti
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 2 cans of Nestle Cream – Pure Dairy Sterilised Cream (170g)
  • 2 cups fresh milk
  • 1 packet white button mushrooms
  • 1 – 2 chicken thigh meat, sliced
  • 15 – 20 prawns, deshelled and leave the tail intact
  • 1/2 cup Parmesan cheese, grated (add more if desired)
  • A few dashes of nutmeg
  • Black pepper & salt to taste
  • Fresh parsley


Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until tender, about 8 to 10 minutes. Drain.

Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add minced garlic and stir-fry till fragrant. Add mushrooms, chicken meat and shrimps; cook and stir until tender.

Stir in the Nestle Cream and milk with a few dashes of nutmeg. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Add a dash of salt and ground black pepper. Slowly add the cheese and stir till the gravy is slightly thickened. If it’s too thick, just add a little bit of hot water and stir thoroughly.

Toss spaghetti with the gravy, and then it’s ready to be served with freshly chopped parsley.


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