Cook Macaroni with Soy Milk

Hello, Henry is here now. Today, I try to make macaroni dish with another cooking method. I use the soy milk cooking because soy is rich in protein and also mushroom and purple onion which used to make this dish more attractive.

Macaroni is technically all pasta made without eggs.  It is a dry pasta traditionally shaped into elbow narrow tubes, including shells, twists, ribbons, ditalini (very short tubes), mostaccioli (large, 2-inch long tubes), rigatoni (short grooved tubes), and ziti (long, thin tubes). You can make this dish by your own and top it with any fresh veggies as your dish's decoration.

My recipe:

Tool used:
Non-stick pan

Ingredients:
Macaroni
Cooking oil
1 Purple onion
2 Garlic covers
3 Dry mushroom
1/2 Cup soy milk
1 Tsp five spices
Salt
Black pepper

Method:
Pasta part:
Put one person amount of macaroni in water and boil until it soft.

Flavor part:
Meanwhile, soften dry mushroom in water, then chop into small dices.
Next, slice the onion and mince the garlic covers.
Heat the pan with some cooking oil over middle heat.
Fry minced garlic, chopped mushroom, and sliced onion with five spices until you smell aromatic flavor.
Look the onion is ready, quickly add into soy milk.

Combination pasta with its flavor:
Add the macaroni to the sauce and mix together until combined.
Let the sauce absorbed by the macaroni until it thickens.
Then, seasoning with salt and black pepper.
Final, you can serve it.

Enjoy!