Oyster mushrooms (or king oyster or some other mushrooms of your choice)
1 to 2 slices
Broccoli (or spinach or some other green vegetable)
Olive or vegetable oil
about 250 ml
A. Curry powder
A. Heavy cream (or milk if you don't have cream)
A. Cream cheese
30 to 50 g (adjust to taste)
A. Soup stock powder
2 teaspoons (or 1 cube)
Salt and pepper
Cut the bacon into 1cm pieces. If using king oyster mushrooms, slice thinly (if using oyster mushrooms, shred apart). Chop up the broccoli coarsely (if using spinach, cut into easy to eat pieces).
Heat olive oil in a pan and saute the Step 1 ingredients lightly. Add the water and penne, as well the A. ingredients, cover with a lid, and simmer over low heat.
Mix it up occasionally as it cooks. When the penne is the texture you want it to be, adjust the seasoning with salt. Transfer to serving plates.
I used penne that cooks in 12 minutes for this, but if you have fast-cooking type penne, reduce the amount of water.
Story Behind this Recipe
I made this pasta just using leftovers from the refrigerator, but my husband loved it!
You can use any kind of mushrooms you like, but I recommend the combination of bacon and oyster mushrooms. Adjust the amount of water depending on how long it takes to cook the penne through. If you are using milk instead of cream, use more cream cheese (about 50 g), to add richness and make it tastier.