Made with AI
Spicy Creamy Clam, Penne, and Mushroom Soup
45 min 542 kcal per serving Medium
Ingredients
4 Servings
- Dry penne pasta300 g
- Cooked clam meat500 g
- Halal white sauce300 g
- Sliced mushrooms300 g
- Diced onion200 g
- Diced bell pepper250 g
- Chopped cilantro40 g
- Halal vegetable stock1500 ml
- Olive oil15 ml
- Chili paste50 g
- Minced garlic30 g
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Add the diced onion and bell pepper. Cook for 4–5 minutes, stirring occasionally, until they begin to soften.
- 3
Add the sliced mushrooms and cook for another 5 minutes, or until their released moisture has mostly evaporated.
- 4
Stir in the minced garlic and chili paste. Cook for 1 minute, stirring continuously, until fragrant.
- 5
Pour in the halal vegetable stock and bring the mixture to a boil.
- 6
Add the dry penne pasta. Reduce the heat to a steady simmer and cook according to the pasta package directions, stirring occasionally, until the penne is just al dente.
- 7
Lower the heat and gradually stir in the halal white sauce until it is fully incorporated and the broth is smooth and creamy. Simmer gently for 2–3 minutes; do not allow it to boil vigorously.
- 8
Add the cooked clam meat and simmer gently for 2–3 minutes, just until the clams are heated through. Avoid overcooking them, as they may become tough.
