Shitake Red Pepper Spaghetti

Let me cut to the chase. Easy foods are the best because the food can get into my belly in a snap. The quicker I can chomp on my dinner, the less hangry I’ll be. Haha! But really though, on a rough work day, warm dinner always cheers us up good and well.

Rummaging into my fridge, I came up with some Shitake Mushrooms, Red Pepper & Onions. Best way to have red peppers is by roasting them and I did it simple over the fire on my stove, rubbed off the skin and sliced it. Not unlike what I did for this very similar recipe.
Shitake Red Pepper Spaghetti 1

This is mostly an assembly-type recipe.
Shitake Red Pepper Spaghetti 2

A touch of this and a dash of that!
Shitake Red Pepper Spaghetti 3

A generous grating of Parmesan never hurt anyone.
Shitake Red Pepper Spaghetti 4

This is the kind of dinner I would prepare when I’m just too tired to cook but too hungry to not.
Shitake Red Pepper Spaghetti 5

Uses very cheap ingredients too!
Shitake Red Pepper Spaghetti 7

I served mine with some roast chicken & hasselback potatoes because the man of the house needs his proteins. But the pasta can totally stand on it’s own!
Shitake Red Pepper Spaghetti 8

What do you cook when you’re strapped for time? Pasta is always my go-to.


“But that on the good ground are they, which in an honest and good heart, having heard the word, keep it, and bring forth fruit with patience.” {Luke 8:15}

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Shitake Red Pepper Spaghetti
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 250 gm (8 oz), Spaghetti
  • 1 Red Pepper
  • 2 Red Onions, peeled & sliced
  • 4 fresh Shitake (can sub any other fresh mushrooms), cleaned & sliced thinly
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • ½ cup grated Parmesan Cheese
  1. In a large pot, boil spaghetti in salted water until al dente.
  2. Meanwhile, char red pepper using tongs & flame from stove until skin has popped, blistered & blackened. Place pepper in a deep bowl & cover with plate or plastic wrap tor 2 minutes. Remove from bowl and rub or wash off blackened skin. Skin will slide of easily. If tiny bits remain, that's just extra smokiness & flavour to the dish. Deseed & slice thinly.
  3. In a pan with olive oil, saute mushrooms & onion over MED heat with a small pinch of salt until onions are translucent.
  4. Pasta should be cooked by now. Reserve 1 cup pasta cooking water.
  5. Add drained pasta into the pan with flames off. Add reserve red pepper slices. Toss to mix.
  6. Stir in ¼ cup grated Parmesan. If it looks too dry, add in a splash of pasta cooking water.
  7. Serve & top with remaining ¼ grated Parmesan.

Chocolate Panna Cotta

I, like every other normal human being out there, loves chocolate. (If you don’t like chocolate, I don’t know if we can be friends.) I love my chocolate very dark, very rich, very smooth. Sometimes cake is good but there are those days when all I want is a soft, refreshing taste of chocolate that’s super dark but super light.

Doesn’t make any sense? That’s where panna cotta comes in.

I can’t tell you the traditional definition of panna cotta but in my own words, I like to think of it as Milk Jelly. It’s main composition is milk/cream, gelatin & sugar! If that’s not Milk Jelly, I don’t know what is.

And being so neutral, it’s the best vehicle to stretch out a little bit of dark chocolate into a deceptively sophisticated & luxurious dessert!
Chocolate Panna Cotta 1

The gelatin powder needs to bloom before it can be used.
Chocolate Panna Cotta 2

Instead of just regular cream, I used coconut milk! That explains the colour of the milk.
Chocolate Panna Cotta 3

So little actual hands on work.
Chocolate Panna Cotta 4

Just keep stirring for a while longer until it all comes together.
Chocolate Panna Cotta 5

Finally, the gelatinous milk solution!
Chocolate Panna Cotta 6

This is after overnight refrigeration. It’s cold, soft & kinda custardy in appearance. Without the need to mess with eggs and all that finicky stuff.
Chocolate Panna Cotta 7

I’m not very smart. Took be a while to turn it out because I was too lazy to run the bottom of the bowl in warm water. Don’t be me!
Chocolate Panna Cotta 8

This was velvety smooth! Like having cold chocolate truffles in panna cotta form.
Chocolate Panna Cotta 9

Ohhh… so chocolatey but so light! I’m so gonna try making other flavours. Any suggestions?


“And they said, Believe on the Lord Jesus Christ, and thou shalt be saved, and thy house.” {Acts 16:31}

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Chocolate Panna Cotta
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6-8 servings
  • 1 cup Milk
  • 2 tsp Gelatine Powder
  • 2 cups Coconut Milk
  • 2 tsp Vanilla Extract
  • 1 lbs (450 gms) Dark Chocolate, chopped
  • Vegetable Oil, for greasing
  • Strawberries & Chocolate Coated Rice Puffs, to serve
  1. Stir together the gelatine with milk & let stand for 5 min or so until the gelatine blooms.
  2. In a saucepan, pour coconut milk & vanilla extract over medium heat until lightly steaming but not yet simmering.
  3. Place chopped chocolate into a large bowl & pour the heated coconut milk over. Leave for 1 minute then whisk until chocolate has fully melted.
  4. Stir in bloomed gelatine & milk mixture until fully combined.
  5. Strain the mixture into a large bowl (or 6 ramekins) that has been lightly greased.
  6. Refrigerate for 4-6 hrs or overnight, until firm.
  7. Remove from the fridge 5 min before serving, then unmould and serve with strawberries or anything you prefer.

Recipe adapted from Martha Stewart