"Meiji Bulgaria Ebiko Cream Sauce Pasta"

Approximated servings

  • 110g of Meiji Bulgaria Yoghurt – Natural Flavour Set Yoghurt for 2 servings


  • Heat 1 litre of the water and add salt and olive oil in them boil the water.
  • Add spaghetti in the boiling water and cook it for 7-8 minutes, depending on your preference, the type of pasta and package directions.
  • Drain the spaghetti by using colander or strainer.
  • Rinse spaghetti with cold water and set aside.
  • Heat the non-stick pan using a medium-low heat, then add the olive oil and stir-fry finely chopped onions until they become tender. Be careful not to overcook the onions.
  • Add Whipping cream, Meiji Bulgaria Yoghurt- Natural Flavour Set Yoghurt, diced tomato and Shoyu sauce into the pan and stir-fry briefly.
  • Mix with cooked spaghetti and season them with salt and ground pepper.
  • Garnish with parmesan cheese, boiled shrimp and parsley.

Serving Size: 1 serving

“Ingredient for Meiji Bulgaria Ebiko Cream Sauce Pasta”

Meiji Bulgaria Yoghurt                              -

Natural Flavour Set Yoghurt                     50 g

Whipping cream100 g.

Parmesan cheese10 g

Shoyu sauce20 g

Onions (finely chopped)20 g

Fresh tomato (diced)30 g

Salt1/4 tsp

Ground pepper1/4 tsp

Spaghetti (cooked and drained)80 g

Boiled shrimp1/2 cup

Parsley (chopped)1 tsp

Olive oil


A sprinkle of fresh Thyme leaves

A pinch of grounded black pepper

A sprinkle of grated Parmesan cheese