Creamy Pasta with UHT Milk
A delicious pasta dish made with expired but still safe UHT milk, reducing food waste.
10
Prep Time (min)
20
Cook Time (min)
30
Total Time (min)
4
Servings
Ingredients
- 250g pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 2 cups unopened UHT milk (past its expiration date but still safe to consume)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Cook the pasta according to package instructions until al dente. Drain and set aside.
2
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
3
Add the mushrooms and cook until they release their moisture and start to brown.
4
Stir in the frozen peas and cook for an additional 2 minutes.
5
Pour in the UHT milk and bring to a simmer. Cook for 5 minutes, stirring occasionally.
6
Add the cooked pasta to the skillet and toss to coat with the creamy sauce.
7
Stir in the Parmesan cheese until melted and season with salt and pepper to taste.
8
Serve hot and enjoy!