低脂白汁蘑菇意粉 Low fat mushroom carbonara

ArleneFrancesWu

材料 Ingredients

米奶 60毫升 60ml Rice milk
雞蛋 2隻 2 Eggs
巴馬臣芝士 3湯匙 3 tablespoon of Parmeasan cheese
鹽 ¼ 茶匙 ¼ teaspoon of Salt
蘑菇 8粒(切小粒) 8 Mushrooms, diced
洋葱 ½ 個(切小粒) ½ Onion, diced
意粉(已煮熟)2碗(瀝水) 2 bowls of Pasta, cooked and dried
油 1茶匙 1 teaspoon of Oil
洋芫荽 ½ 茶匙 ½ teaspoon of Parsley

做法 Method

  1. 米奶、雞蛋、芝士和鹽拌勻成醬汁,備用。

Mix rice milk, egg, cheese and salt into a sauce.

  1. 中火燒熱油,炒香蘑菇和洋葱,加入意粉拌炒約1分鐘。

Use medium heat to heat the oil. Pan fry mushroom and onion. Then add pasta to fry for 1 minute.

  1. 轉細火,下備用醬汁,快速拌勻約1分鐘;灑上洋芫荽,即成。

Turn to low heat. Add the sauce and quickly stir fry for 1 minute. Spinkle some parsley on top and it’s done!

Special thanks to Arlene Frances Wu for the recipe.

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