I cooked this pasta dish few weeks ago to apply what I learned from the training-seminar I attended at Nego-Skwela. On the last day of our three-day training, we cooked various menus for lunch. We cooked Korean Beef Stew, Spicy Clams, Fish Fillet in White Sauce, Bean Sprouts Salad, Yang-Chao Fried Rice, Pasta in Alfredo Sauce, and Mango Sago for dessert. Boy, it was a feast! We all enjoyed it, except for one of my classmates, who is a Mrs. Philippines-Earth candidate. She did not enjoy the lunch because she’s been taking appetite suppressants for her to be able to maintain her weight in preparation to the pageant.

Here’s my version of the Pasta in Alfredo Sauce. I baked it to melt the cheese.

You will need:

• 1/2 cup butter
• 100 g sweet ham, cubed
• 100 g frozen peas
• 100 g carrots, cubed
• 1 red bell pepper, cubed
• 1 green bell pepper, cubed
• 1 cup all purpose cream
• 1 cup milk
• 1 chicken cube
• salt and pepper to taste
• 1 1/2 cup quickmelt cheese, divide into two
• 500 g pasta

Procedure:

Cook pasta according to packaging directions. I suggest to undercook it because it will be baked later on. Set aside.

Melt the butter in a cooking pan. Add the chopped ham and cook until lightly browned. Add the carrots, bell peppers, and peas. Pour in the cream and let it simmer, then add milk and half of the cheese. Sprinkle with salt and pepper Stir well.

Add the pasta to the sauce and toss well. Put in a baking dish and cover with the remaining cheese. Sprinkle chopped parsley for the added color. Bake at 350C for 15 minutes at a preheated oven.

This is an entry to

-MELTed Bliss