【大食い】【ワンパン レシピ】12人前！ 超こってりクリームパスタ 3種類！明太子・レモン・トマト #家で一緒にやってみよう【牛乳大量消費】【ロシアン佐藤】【RussianSato】

【大食い】【ワンパン レシピ】12人前！ 超こってりクリームパスタ 3種類！明太子・レモン・トマト #家で一緒にやってみよう【牛乳大量消費】【ロシアン佐藤】【RussianSato】

Hangry Monster! Hello. I’m Russian Sato. I’m going to cook and eat based on your requests in the comment messages or DMs. I’m sure some of you have heard on the news that there is a lot of milk in stock while school lunches have been canceled due to school closures.

I wondered what kind of dishes I could make with lots of milk. And I thought it must be pasta! I love cream pasta. Creamy pasta made with just milk and no heavy cream is easy to make and so wonderful, right?

I’m going to make three different kinds of cream pasta, each in one pan. I’d like to try the three most popular types of pasta: Creamy Cod Roe Pasta, Creamy Lemon Pasta, and Creamy Tomato Pasta. This time, the recipes in the summary section are for one serving.

So I hope you will try to make your own with a frying pan. I’m going to cook the first dish. Now I’m going to make Creamy Lemon Pasta with large pieces of chicken in it. Parmesan cheese. lemon juice Mix.

chicken salt and pepper Fry until it becomes golden brown. broccoli Kombucha (tea made of powdered kelp) granulated chicken bouillon mirin(sweet sake) water milk vegetable oil pasta

Boil 1-2mimutes shorter than the time written on the bag. Keep mixing well for the last two minutes (to emulsify the sauce). Turn off the heat. lemon and cheese butter Mix. parsley sliced lemon Voila! It’s ready.

The first dish is Creamy Lemon Pasta. I like the way the color of the broccoli makes the pasta green. Itadakimasu! It looks very rich. Delish! It’s great! I get a slight hint of lemon in my very rich cream pasta.

If you like lemon, I suggest you add more lemon juice. The pasta is sticky. It’s delish. This broccoli tastes excellent. Mix thoroughly to get the right consistency. It’s delicious.

I put this pasta in a flat dish, so the pasta spread out flat, which I regret. When cooked with heavy cream, the noodles will not stick together due to the oil in the heavy cream, but when cooked with just milk, I added vegetable oil because there is no oil.

If you want to lower the calorie count, you can do without the vegetable oil. Still, I don’t recommend it because the noodles will stick together in a few minutes. I think I can also make a gratin with it.

Putting cheese on top of this and baking it is also a good idea. It’s tasty. It has a rich taste. I added canola oil to thicken it up, but you can use any oil you like.

However, if you add extra virgin olive oil, the aroma will be strong, and the flavor will change. If you like that aroma, you can use it. The cream sauce was well coated with the pasta, so there is no sauce left on the plate.

I ate up all the food on my plate. It was my favorite creamy pasta, and so good! What a pleasure to be able to make this with milk. I highly recommend that you try cooking this one. Next, I’m going to make a Creamy Tomato Pasta.

Now I’m going to make Creamy Tomato Pasta with Tuna in Oil in it. Canned tuna and its oil vegetable oil bacon grated garlic shimeji mushroom Stir-fry milk

Water(Since 20 ml0.7us fl oz) of water evaporates per minute, adjust the amount of water you add according to the boiling time of the noodles.) Kombucha (tea made of powdered kelp) pasta Boil 1-2mimutes shorter than the time written on the bag. Mix.

Turn off the heat. ketchup diced tomato Mix. Parmesan cheese parsley cheese powder Voila! It’s ready. The next dish is Creamy Tomato

Since it takes a long time to boil down tomatoes, I added ketchup to the fresh tomatoes to make tomato sauce. I’m sure it’s delicious. I love pasta with lots of cream sauce. I’ll eat it now. Itadakimasu! I’ll coat the pasta with cream sauce. The pink color is cute.

I’m absolutely sure that many people will love this. It’s great! The tuna gave the tomato cream a rich flavor. Oh, it’s hot. (It was not cooled enough.) This sauce tastes great.

The tomato was added at the end of the cooking process. Although it was not heated very much, it brought out enough sweetness. You can make this with many different ingredients. For example, you can replace bacon with sausage, shimeji mushrooms with other mushrooms, or add other vegetables.

It’s like heaven. I’m hot. I really want to put this sauce on the toast. It must be delicious. You can sprinkle pepper on it or add more grated garlic if you want.

As time passes, the pasta absorbs the sauce. Still, the tomato releases the water, so eventually, you can enjoy the same creamy consistency. This is the new type of taste of creamy tomato sauce.

Instead of using canned tomatoes, I used tomato ketchup, which gives it a slightly cheesy taste, but I love it. This taste is something children would like. I’m so hot! The last one is…

When you think of creamy pasta, creamy cod roe pasta comes to your mind, right? Please don’t tell me it doesn’t. So I’m going to cook and eat it last. It will have a rich flavor. I’m going to make Creamy Cod Seasoned Roe Pasta. water

seasoned cod roe Kombucha (tea made of powdered kelp) soy sauce milk vegetable oil pasta Boil 1-2mimutes shorter than the time written on the bag. Mix well to emulsify the sauce. butter

Serve it on the plate. green shiso dried shredded seaweed Oops! seasoned cod roe Voila! It’s ready. It’s ready. It’s Creamy Cod Roe Pasta. I’ll eat the last pasta. Itadakimasu! Wow, it’s so thick.

It’s a winner. It’s the richest taste of the three. Since there are no other ingredients in this dish, the pasta absorbs the water. I added butter to pasta that already has a rich flavor,which made perfect!

“It’s the winner in the thick cream pasta category.” Green shiso and dried shredded seaweed go well with this pasta so much. Today’s drink is this “VOX,” which has a simple taste. Cheers! Rich tasting food and carbonated drinks are the best combinations.

Seasoned cod roe sauce coated with pasta very well. I should have taken the pasta out of the pot when the sauce was still thin. It’s too thick.

I didn’t want to get the sauce dripping in the image used for the thumbnail, so I overcooked it to get rid of the water. The noodles won’t stick together because of the oil content. I assume that you all like pasta with thinner cream sauce than this.

It’s better to turn off the heat when the sauce is still thin. Finished them all~! Gochisosamadeshita! Today, I cooked and ate three kinds of creamy pasta cooked with milk.

All of the pasta can be made in just one frying pan, and I hope you will try making them too. I overcooked the creamy cod roe pasta to remove the water, and the noodles stuck together.

I recommend that you take the pasta out of the frying pan when the sauce is still thin. All three kinds of pasta were very rich in flavor, so I am sure you will be delighted with it if you crave rich flavors.

I like the creamy lemon pasta the best. I like that because I can taste a slight lemon tang in the rich flavor.

The amount of water to be added to the frying pan should be calculated, considering the amount of water that will evaporate; for one to four servings, add 150ml(5.0 us fl oz) to 200 ml(6.8 us fl oz).

For pasta that takes about 5 minutes to boil, add 100 ml(3.4us fl oz); for pasta that takes 10 minutes to cook, add 200 ml(6.8us fl oz) to the pan. The water will evaporate, so add 20 ml(0.7us fl oz) of water for each additional minute of boiling time.

Though the pasta absorbs some milk (and becomes about 2.5 times heavier), the 50 ml(1.7us fl oz) of milk should remain in the sauce. But when I made the creamy cod roe pasta, I cook off the excess liquid too much.

If your sauce becomes thicker than you expected, you might be able to add some water. But, I don’t think it’s a great idea.

When finishing the dish and mixing the noodles with the cream sauce, you may want to add a little more milk and mix well again if you notice early on that there is not enough water.

After a minute or two of mixing to coat the noodles with the sauce, the pasta will start to get heavy, then you can take it out and put it on a plate. Then it’s ready to eat. I hope you too will enjoy the thick creamy paste.

When making any pasta in my recipe, 200 ml(6.8us fl oz) of milk is used, which is ideal for those who need milk and calcium. Hangry Monster! Thank you very much for watching till the end as always!

Today, in response to a request from one of my viewers, I cooked and ate dishes made with milk. Some schools are starting to be back in session, but if you are in a state where you have to be home yet, please try to make this.

I’ll see you guys in my next video! Bye♪

１人前の分量はこちら↓↓
できるだけいろんな味になるように作ってみました！
調理中は、牛乳を入れてから弱火で調理して下さいませ🙋

★明太クリームパスタ（水だけは1〜4人前同じ量でOK）
明太子 40g
昆布茶 小さじ１
醤油 小さじ1/2
牛乳 200ml
サラダ油 大さじ１と小さじ１（お好きな体に合う油に変更してもOK!）
パスタ 100ｇ
水（麺の茹で時間×20ml） 例）8分茹で→160ml 10分茹で→200ml
バター 5g（無いと風味がちょっと単調になるけどなくてもいいで！）
※トッピング（乗せたほうがおいしそうに見えます👾）
青ネギ 適量
明太子 トッピング用切れ端
のり 適量
大葉 適量

★ゴロっとチキンのレモンクリームパスタ（水だけは1〜4人前同じ量でOK）
パルメザンチーズ 大さじ１
レモン汁 小さじ２～大さじ1.5 お好みで
昆布茶 小さじ1
鶏ガラスープのもと 小さじ1
塩 少々
牛乳 200ml
水（麺の茹で時間×20ml） 例）8分茹で→160ml 10分茹で→200ml
サラダ油 大さじ１と小さじ１ （お好きな体に合う油に変更してもOK!）
パスタ 100g
鶏肉 150g
ブロッコリー 100g（冷凍のものでOK）
みりん 小さじ２（まろやか足すで）
※トッピング（パンチが欲しい方は胡椒ばっさばっさ降ってください！）
胡椒 適量
パセリ 適量
レモンスライス 適量

★ツナトマトクリームパスタ（水だけは1〜4人前同じ量でOK）
ツナ缶 オイルごと １缶
ベーコン ３枚
おろしニンニク 小さじ2
しめじ １／２株
ケチャップ 40g
トマト 1／2個
牛乳 200ml
水（麺の茹で時間×20ml） 例）8分茹で→160ml 10分茹で→200ml
昆布茶 小さじ１
サラダ油 小さじ2
パスタ 100g
パルメザンチーズ 大さじ１

※トッピング
パセリ 適量
パルメザンチーズ 適量（多いとこってり）

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
大口モンスターロシアン佐藤です。
食べること、美味しいごはんが大好きです！

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