Spaghetti with Creamy Mushroom Sauce

I've created this recipe inspired by the one I had in Europe (Tagliatelle in Creamy Mushroom Sauce) - see the flashback story here. I experimented this in the recent weekend but only now have the chance to share herewith (bzzzzzzzz all the time....LOL). I couldn't find tagliatelle so I used spaghetti instead. The outcome was pleasantly surprise and the whole family love it. I think it tasted like what I had in Europe....hahaaaa... CikJa will laugh at me....

 Sprinkled with parmesan cheese for cheesy taste....

By: Roz@HomeKreation
INGREDIENTS:
1 packet Spaghetti - boiled until ala-dente 
4 tbsp Olive Oil
1 Big Onion*
4-5 cloves Garlic* (* chopped) 
1 big can Campbell Creamy Mushroom Soup 
1 big can Water
1 big can Button Mushrooms - blended partly finely & partly coarsely 
Ground Black Pepper
Parseley
Salt

METHOD:
1. Heat up olive oil & stir fry onion & garlic until fragrant.
Add in blended mushroom & stir for a while.
Add in mushroom soup, water, pepper, parseley & salt.
Stir until boiled.

2. Serve with your preferred pasta & sprinkled with parmesan cheese.
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BAHASA MALAYSIA VERSION

Idea buat ni dari pengalaman makan Tagliatelle in Creamy Mushroom Sauce sewaktu makan angin kat Europe dulu - boleh tengok gambo kat sini. Cuba-cuba buat sebab teringat makan dulu tu sedap sesangat, alhamdulillah jadi juga lah.... sedap kata semua anak2 & hubby.

By: AlongRoz@HomeKreation

BAHAN2:

1 peket Spageti - rebus & tapis

4 sb Minyak Zaitun

1 bj Bwg Besar*

4-5 ulas Bwg Putih* (* cincang) 

1 tin besar Campbell Creamy Mushroom Soup

1 tin besar Air

1 tin besar Cendawan Butang - blend separuh lumat & separuh kasar

Serbuk Lada Hitam

Parseley

Garam

CARA2:

1. Panaskan minyak zaitun & tumis bwg besar & bwg putih sehingga layu.

Masukkan cendawan & kacau sebentar.

Masukkan sup cendawan, air, parseley & garam.

Kacau sehingga menggelegak.

2. Hidangkan dgn pasta kegemaran & tabur dgn parmesan cheese.