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One-Pot Creamy Soup Pasta (Asparagus, Bacon, Hon Shimeji)

One-Pot Creamy Soup Pasta (Asparagus, Bacon, Hon Shimeji)

This recipe serves 1, but doubles well to cook for 2 or more.

Cook and serve this pasta immediately since it goes from soupy to creamy within 15 minutes of cooked, as the noodles soak up the liquids. For a soupier less creamy effect, double the milk (200ml instead of 100ml).

Read about the anime inspiration behind this recipe & step-by-step photos on the previous page.


  • 1 tbsp olive oil
  • 1 serving dried spaghetti (around 70 grams) break into two if your pot is small
  • 150ml chicken stock (or 150 ml hot water + chicken bouillon cube, to taste)
  • 100ml milk double the milk (200 ml) for soupier pasta
  • 2 sliced cheese (cheddar or any favourite)
  • dried parsley flakes & black pepper to garnish

(A) Bacon and Vegetables


  1. Fry the bacon & vegetables. Heat olive oil in pot, stir-fry the ingredients at (A) for a few minutes until the bacon is cooked and aromatic.
  2. Cook pasta. Add chicken stock and bring to a boil. Add spaghetti and cook for 5-6 minutes (or roughly three-quarters of the cooking time). The pasta will absorb most of the stock.
  3. Add milk & cheese. Reduce the heat so that it is gently bubbling. Add sliced cheese and stir in the milk. Stir continuously with a spatula so that the cheese is fully melted. Allow the pasta to finish cooking in the meantime (about 2 minutes).
  4. Garnish & serve. Garnish with parsley and black pepper. This pasta turns from soupy to creamy & chunky within 15 minutes, so serve it immediately after cooking.

Credit: Adapted from Yuru Camp △ Season 1 Episode 5

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4 comments on “One-Pot Creamy Soup Pasta (Asparagus, Bacon, Hon Shimeji)”

  1. Very creamy and delicious! I love esp. those mushrooms.

  2. Cool! I never watched anime before. But so interesting how you draw inspiration from it.

    Looks so yummy! I like the idea of milk, cheese and pasta to thicken the soup pasta. Best of all, the cook starts and finishes in one pot.

  3. Can I use grated Parmesan cheese as I have some leftover in fridge?
    Can I use fresh milk or maybe can u tell me the brand u use?
    I love all ur recipes! Easy to follow and taste great! Whenever I do not know what to cook for dinner I will come to ur page!

    • thank you :) I have not used Parmesan cheese (tried sliced cheese and cheese powder) for this dish yet, but I think it will work. remember to stir vigorously so that the cheese melts. Yes I’m using fresh milk (Meiji, but any brand will work).

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