During the week, meals shouldn't take long to prepare. My mom would only make meals from scratch and only made dishes that didn't take more than 20 minutes. I continued that habit with my own kids.
While at the grocery store recently, I saw a new product from Barilla. It is called Pronto TM. It says that it is a one-pot spaghetti dish so I figured I would give it a try. Barilla is not sponsoring this recipe. I just wanted to see how if it worked and if it tasted good.
What is in this one pot spaghetti recipe?
1 package Barilla Pronto TM
Sauce:
2 cup frozen sliced mushroom defrosted
1 cup frozen string beans defrosted
2 tablespoon butter
4 teaspoon cream cheese
2 tablespoon milk
2 teaspoon parsley
½ cup parmesan cheese
¼ teaspoon nutmeg
How to make this One Pot Spaghetti with Mushroom and String Beans Cream Sauce?
First, it says to use a 12-inch skillet. Pour the content in the skillet and then pour 3 cups of cold water over the uncooked pasta.
Then it says to turn the burner to high for 10 minutes and stir occasionally for 10 minutes until water absorbs. Note: I did notice that if you have a high-speed burning, it is best to put it on medium or low since the water evaporates too quickly and the spaghetti doesn't cook all the way through and it starts to stick to the pan. So, when the water evaporated, I added a little more water (½ cup more). You don't need to do this if you do not have a high-speed burner. This is a picture of the spaghetti after the water was absorbed into the pasta.
Meanwhile, I make a white sauce. Here is how I did it. If you want the spaghetti more coated, double the sauce recipe.
Sauté defrosted 1 cup of mushroom and ½ cup string beans with a pad of butter.
Then added 2 tablespoon of cream cheese, 1 tablespoon milk, 1 teaspoon parsley, ½ cup parmesan cheese, and ⅛ teaspoon Nutmeg.
Heat it through for 2 minutes. Then, pour over the cooked spaghetti right before the water evaporates. Toss. Sprinkle a bit more parmesan cheese on top.
Here is the recipe if you want to print it out.
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Ingredients
- 1 package Barilla Pronto TM
- 2 cup frozen sliced mushroom defrosted
- 1 cup frozen string beans defrosted
- 2 tablespoon butter
- 4 teaspoon cream cheese
- 2 tablespoon milk
- 2 teaspoon parsley
- ½ cup parmesan cheese
- ¼ teaspoon nutmeg
Instructions
- First, it says to use a 12-inch skillet. Pour the content in the skillet and then pour 3 cups of cold water over the uncooked pasta.
- Then it says to turn the burner to high for 10 minutes and occasionally stir for 10 minutes until water absorbs. Note: I did notice that if you have a high-speed burning, it is best to put it on medium or low since the water evaporates too quickly, and the spaghetti doesn't cook all the way through, and it starts to stick to the pan. So, when the water evaporated, I added a little more water (½ cup more). You don't need to do this if you do not have a high-speed burner. This is a picture of the spaghetti after the water was absorbed into the pasta.
- Meanwhile, I created a white sauce. Here is how I did it if you want the spaghetti more coated, double the sauce recipe.
- Sauté defrosted 1 cup of mushroom and ½ cup string beans with a pad of butter.
- Then added 2 tablespoon of cream cheese, 1 tablespoon milk, 1 teaspoon parsley, ½ cup Parmesan Cheese, and ⅛ teaspoon Nutmeg.
- Heat it through for 2 minutes. Then, pour over the cooked spaghetti right before the water evaporates. Toss. Sprinkle a bit more Parmesan cheese on top.
Looks yummy, right? It was! And super creamy too!
Here are some items you may need for this recipe. The links are from Amazon. These are affiliate links, if you click through and buy something on their site, I will receive a referral commission at no additional cost to you.
What is your favorite sauce that you use with your past? I would love to hear from you. Please leave a comment below.
Here are more pasta recipes you can do in a short amount of time.
SHRIMP SCAMPI WITH GF SPAGHETTI RECIPE
MINT PARSLEY WALNUT PESTO WITH SPAGHETTI RECIPE
TUNA AND ARTICHOKE TOMATO SAUCE RECIPE
Jackie Harder
Yes, indeed, it does look yummy. I try to stay away from pasta because the more I eat, the more I want! But the one thing I didn't see in your article -- was it as good as it looked?
Beverley Golden
This looks and sounds like a wonderful traditional home made pasta dish, Sabrina. And for those who love a white sauce this is ideal. Although I am not eating pasta these days, I love hearing of yummy authentic dishes that a wide range of people will enjoy. Thanks for sharing your secret!
Beth Niebuhr
I hadn't seen this product before. I like the idea of a one dish recipe. After we have spaghetti once, I always combine the pasta and sauce and save for the next meal anyway. I usually make a tomato sauce, sometimes with meat but I love the white sauce and have that in restaurants sometimes.