RECIPE: Balsamic Mushroom Pasta

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Balsamic Mushroom Fettuccine
Mushrooms have been one of my favorite food to eat, so i was kinda exploring different ways to incorporate it into pasta recipes. Happened to chance upon recipes of cooking it with Balsamic Vinegar. Correct me if i am wrong here but Balsamic Vinegar is commonly used in Salads? Anyways the result is just yummy! There's isn't an overpowering sour taste at all. :) I added chicken, ham and luncheon meat in my adapted version.
  • 1 ounce fettuccine pasta
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup baby portabello and button mushrooms, sliced
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons cooking cream
  • 1 tablespoon fresh parsley, chopped
  • 4 tablespoons Grated parmesan cheese
  • 1 pinch salt & pepper
1) Cook the Fettuccine in a pan for around 10 minutes to achieve al dente texture. 2) Add 1 tablespoon of butter with olive oil and cook over medium heat. Add the garlic in once the butter has melted and cook for a few minutes. 3) Add the sliced mushrooms and toss to coat them in the butter and olive oil.Let them cook and brown for about 8 minutes.4) Pour the balsamic vinegar in and stir everything up. Cook for a few minutes more.5) Pour in the cream and Parmesan cheese and stir to combine. 6) Add the cooked fettuccine to the sauce and toss to combine. Add in the parsley and season to taste with salt and pepper.7) Ready to serve~
Prep time: Cook time: Total time: Yield: 1 serving

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RECIPE: Balsamic Pasta with Garlic & Pine Nuts

Adapted from

Another Balsamic vinegar pasta recipe! Bought some tiger prawns from the market this morning and also to make use of the pine nuts that i have bought.

Balsamic Pasta with Garlic & Pine Nuts


  • 1/4 cup olive oil, divided
  • 1 clove of garlic, minced
  • 1/4 cup pine nuts
  • 2 Tbs. balsamic vinegar
  • 1/2 tsp. sea salt
  • 1 ounce of fettuccine 
  • 2 ounces shredded Parmesan
  • Tiger Prawns
  • Portobello Mushrooms
  • Chicken drumstick meat 

  • Directions:

    1. Cook the Fettuccine in a pan for around 10 minutes to achieve al dente texture. 
    2. Heat the olive oil in a  pan and add the garlic. Stir frequently until the garlic is golden brown for about 8 minutes. 
    3. Add the balsamic vinegar, salt and pepper, pine nuts, mushroom, tiger prawns and chicken, stir to combine. Continue to cook until everything is cooked. 
    4. Add the cooked pasta and the Parmesan.
    5. Ready to serve~

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    REVIEW: Kitchenette and Memento Patisserie Cafe

    Just finished my first exam for this year the other day. 2 more to go. :( Decided to continue my novena/newton food hunt, so i came to Kitchenette for lunch. It's a bottleshop, bakery and bistrot in one. First impression of the place is that it is rather small and dark with minimal lighting and there's a full wall of bottles of wine. Guess people can come at night for a drink or something since they close at 10pm. Their staffs were friendly and attentive but waiting for food is rather long. Do note that they only accept cash or masters/visa. No nets. lol 

    Address: 1 Goldhill Plaza, Singapore 308899
    Opening Hours: 8:30am - 10pm daily

    I ordered the Kitchenette breakfast set! Scrambled eggs on homemade bread, crispy bacon, veal sausage, green spinach and portobello. The only outstanding food item here are the scrambled eggs. 

    Went to menmento patisserie cafe for desert and also to leech on their free WIFI. Turns out that they do not have their own WIFI but then you can log on to wireless@SG. The cafe is rather quiet after lunch hours with random om/ol popping by for deserts and coffee. Skiving during working hours? 

    The cafe is super spacious and they have put up simple decorations to spiced up their space. While it is a an ideal place to work on your assignments or study. they could have more food varieties and desert options for people to choose from. 

    Address: Carnhill Community Club, 1 Anthony Rd, Singapore 229944
    Opening Hours: 10am - 8pm daily

    Passion fruit tart! The tanginess is just right!

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    REVIEW: Giving away unwanted items to The Salvation Army/What I ate for lunch at Grub?

    I collected CDs, DVDs and random concert BR discs over the years. I moved to the back of the house a few years back because the noise that i have to endured through everyday is just TOO much. I don't care if it's just a freaking small room as long as I can have my peace and quiet every night. All these unwanted stuffs is just too much as well! So i googled where can i give them to? There's a Malay place who comes to collect such goods but they do not accept digital items, so the salvation army is a good choice? I had like 4 bags of such things which includes books and toys as well. Feels good to give away knowing that it may help someone or give someone joy. Do check out the link here if you're interested to know where the donation in kind booths are located at.

    After that, we were deciding on where to have lunch? I remembered that i have not been to Grub cafe at Bishan-Ang Mo Kio park in ages and also the last time it was pretty quiet. Totally did not expect it to be crowded on a weekend morning. XD Anyways, we ordered cappuccino and iced long black because we needed our caffeine fix. Ordered mentaiko fries to munch on as well. Perfectly golden brown fries drizzled in mentaiko sauce and topped with seaweed. You can also dip into the sauce in a small tray. For main dishes, we ordered sakura ebi pasta and chili crab pasta. Totally did not expect the chili crab to have an entire crab on top. xD What a satisfying lunch! 

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    RECIPE: Beetroot Fettuccine - PINK PASTA

    Recipe Adapted from:

    Was inspired by the beetroot risotto from a certain cafe that i do not remember. XD Decided to google how to make the same for pasta! Look at that beautiful shade of dark pink.

    Beetroot Fettuccine


    • 1 pound regular Fettuccine
    • 1 clove of garlic
    • 1/2 cup raw pine nuts
    • 1 large cooked and peeled beetroot
    • 1/3 cup olive oil
    • 2 tablespoons balsamic vinegar
    • Sea salt

    1. Cook the Fettuccine in a pan for around 10 minutes to achieve al dente texture. 
    2. Meanwhile, cook the garlic and pine nuts with olive oil over low heat for around 1 minute or until they're brown.
    3. Place these into the blender with the beetroot, olive oil and balsamic vinegar until they're smooth. Season with salt. 
    4. When the pasta is ready, toss with the pesto and season to taste with sea salt. Serve hot. 
    5. Ready to serve~

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    RECIPE: Linguine alla Salted Egg Yolk Carbonara

    Recipe adapted from :

    Singaporeans are obsessed with the salted egg york, we have everything salted egg Yolk from egg tarts, toasts, egg benedicts, pastas, etc! So, i am jumping on the bandwagon late with this recipe of Linguine alla Salted Egg Yolk Carbonara.

    Linguine alla Salted Egg Yolk Carbonara

  • 100g of Linguine
  • 2 Tbsp olive oil
  • 3 large eggs (raw)
  • 4 salted eggs (boiled)
  • 50g+30g parmesan or pecorino cheese (finely grated)
  • 50g of mushrooms (I used Enoki Mushrooms)
  • 25g butter 
  • Salt and pepper to taste
  • Parsley (chopped)
  • Chicken, ham and carrots

  • Directions:
    1. Bring a small pot of water to a boil.
    2. Add salted eggs to the boiling water and boil for around 10 minutes.
    3. Remove salted eggs after 10 minutes. 
    4. Remove the yolk from the whites and put in a bowl. 
    5. Add the eggs and parmesan next. Blend until it became as smooth as possible.
    6. Cook the linguine in a pan for around 10 minutes to achieve al dente texture. 
    7. Drain the water after 10 minutes and set the linguine aside.
    8. Next, add the butter into the pan. 
    9. Cook the mushrooms, chicken, ham and carrots for around 5 minutes.
    10. Add salt and pepper to taste. 
    11. Put the linguine into the pan.
    12. Pour in the eggs and cheese mixture as quickly as possible and using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
    13. Garnish with parsley.
    14. Ready to serve~

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    RECIPE: Red Wine Linguine

    This recipe is adapted from Red Wine Spaghetti.

    You may have read the previous post about Red wine tomato pasta. That was inspired by this.

    This variation is also called Linguine All'Ubriaco. It translates as Drunken Linguine.It is a bit different as you cook the pasta in Red Wine to achieve a Magenta color. You cook both the Linguine and ingredients in red wine and they absorb the red wine to bring upon a subtle sweetness in taste.

    Red Wine Linguine

    • 4 cups water
    • 1.5 cups of Red Wine(Can use any brand)
    • Linguine
    • 2 tablespoons olive oil
    • 2 clove garlic, thinly sliced
    • 2 tablespoons butter
    • 1/2 cup flatleaf Italian parsley
    • 1/2 cup parmesan
    • 1/2 cup Chicken and mushrooms


    1. Pour  cups of water in a pan, followed by 1.5 cups of red wine. 
    2. Cook the linguine in that pan for around 10 minutes to achieve al dente texture. 
    3. Reserve 1/4 cup of the cooking liquid and drain linguine. Set aside.
    4. Cook garlic in a pan with olive oil for about 2 minute.
    5. Add the reserved cooking liquid and any other ingredients(Chicken & Mushrooms) to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
    6. Add the butter and stir until it melts into the pasta.
    7. Add salt and pepper, parmesan, and parsley and stir to combine. 
    8. Serve on its own or top with more parmesan and parsley.
    9. Ready to serve~

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    RECIPE: Red Wine-Tomato Pasta

    Recipe adapted from

    My mom recently bought a bottle of red wine from duty free shop at the airport when she's back from China and i remembered i ate the white wine spaghetti from the clueless goat cafe before. So why not make a red wine pasta? This one was not purely red wine as it's a tomato based sauce recipe. This was delicious. You could taste the sweetness of the red wine in the ingredients. Look at how deep red the mushrooms and chicken are. Soaked with red wine goodness. :)

    Red Wine-Tomato Pasta


    • 1 clove of minced garlic
    • 2 tablespoons olive oil
    • 1/2 cup red wine
    • Tomato sauce
    • 2 crystal sugar
    • Pepper
    • Linguine
    • Feta Cheese and Parmesan Cheese

    1. Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture. 
    2. Cook garlic in a pan with olive oil for about 1 minute.
    3. Pour the wine in and the ingredients and sugar. I used chicken and mushrooms here. Reduce heat to medium low and simmer for about 20 minutes. There should be a little to none red wine left when it's done. 
    4. Stir together hot pasta, feta cheese, and Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. 
    5. Ready to serve~

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    RECIPE: Linguine ai Funghi – Linguine with Mushroom Sauce

    This recipe was adapted from

    Mushrooms are my favorite! So i started to research on what i can make with just mushrooms, and that's where i found this easy and quick recipe. You can use any kind of mushrooms for this recipe.

    Linguine ai Funghi – Linguine with Mushroom Sauce


    • I used white truffle oil, just enough to cover the base of the pan. 
    • Mixed mushrooms. I used Portobello mushrooms and Enoki mushrooms. 
    •  Sea salt and pepper 
    • 2 ounces of unsalted butter
    • Grated Parmesan cheese, plus more for finishing 
    • Any amount of Linguine, as long as you can finish it

    1. Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture. 
    2. Heat olive oil in a large pan and cook the mushrooms for about 5 minutes until they're all soften.
    3. Season the mushrooms with salt and pepper. Add the unsalted butter and cook until the butter is melted for about 3 minutes. 
    4. Add the pasta to the sauce.   Add the parmesan and toss to coat the pasta in the sauce. 
    5. Ready to serve~

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    REVIEW: The Clueless Goat and Professor Brawn Cafe at Novena

    Visited this cafe for breakfast when i had my off day. Had to go for a dental appointment straight after this. Not sure what kind of theme they had going on in the cafe with that 'name' and also it is not really spacious. They also do not accept NETS/credit card payment so i had to go somewhere else to withdraw cash. Oh well.. i didn't have enough cash with me. Anyways, besides that i find that they had really affordable pricing for their food. 

    You can order usual brunch items like Ranchers Eggs for $8 and Eggs Benedict for $11.80.

    Address: 189 Thomson Rd, Singapore 307631
    Opening Hours: Tues - Thurs & Sun 8am - 6pm
    Fri - Sat 8am - 9pm

    You can also have a breakfast platter like what i ordered for only $13.80. Other cafes would have priced it at $15 or more. This British breakfast platter consists of scrambled eggs, chorizo (pork sausage), roasted tomatoes, streaky bacon, tater tots, sauteed cremini and toast. Highlight of this dish has to be the tater tots and sauteed cremini. Other wise, Nothing too fantastic. I also ordered a iced long black. 

    I came back to Novena for lunch. Went to Professor Brawn Cafe next.

    Address: 238 Thomson Rd, 02-78/79, Novena Square, Velocity@Novena, 307683
    Opening Hours: 11.30am - 9.30pm daily

    Business with a Cause – when you dine at our café you are supporting Social Enterprises like us to fulfil a social mission of providing employment & social integration opportunities to Persons with Disabilities (PWDs).
    I feel like it's quite meaningful that they hire people with disabilities and provide them with opportunities. This is a very good rehabilitation for them as they can interact with people and to show them they can live normally. :)

    I ordered Grilled chicken with truffle sauce and salad for $12.90. Set lunch comes with drinks and soup of the day. I ordered pumpkin soup and orange juice. Couldn't really taste the truffle sauce. Lol but the chicken is good. There's also complimentary waffles with ice cream. good deal!

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