Mushroom Pasta
Indulge in the delectable delight of Mushroom Pasta, a scrumptious fusion of sautéed mushrooms combined with shell pasta, enveloped in a luscious creamy sauce. The convenience of crafting the white cream sauce in the same pan as the sautéed mushrooms, garlic, and onions allows it to absorb all the wonderful flavors as it gradually thickens.
Ingredients
- 1 cup shell pasta or macaroni
- 200 to 250 grams white button mushrooms
- 1 yellow bell pepper or red bell pepper (medium to large-sized) – optional
- 1 small onion – finely chopped
- 2 garlic cloves (small to medium-sized) – finely chopped
- 1 teaspoon chopped parsley or coriander leaves (cilantro)
- 1 teaspoon chopped basil
- 2 tablespoon all-purpose flour
- 1.5 cups whole milk
- 2 tablespoons Butter (salted or unsalted)
- 2 to 3 tablespoon grated cheddar cheese or mozzarella cheese
- salt as required
- black pepper as required
Instructions
Preparation
- Heat enough water with salt until it begins to boil.
- Add the pasta and cook the pasta until they are al dente.
- When done, strain them in a colander or strainer.
- Drain and set them aside.
- Rinse the mushrooms well in water in a strainer or colander. Drain them.
- Trim the stalks and slice them. Set aside. Chop the bell pepper and set aside.
- Peel and finely chop the onions and garlic.
Sautéing Mushrooms
- Melt butter in a pan. Add the garlic and saute for about 10 to 12 seconds on a low flame.
- Add the chopped onions and saute till the onions become translucent.
- Add the sliced mushrooms and saute on a low to medium flame till the mushrooms have shrunk in size.
- There should be no moisture in the pan.
- The mushrooms will release their juices initially and after continuous sauteing, the juices will evaporate.
- Keep on stirring at intervals while sautéing mushrooms.
- After the liquids have evaporated and the mushrooms have cooked, add the chopped bell pepper and sauté for 4 to 5 mins on a low flame.
Making The Sauce
- Add the flour.
- Stir well and sauté for 3 to 4 mins on a low flame.
- The flour will coat itself to the mushrooms and bell pepper.
- Add milk in a gentle stream to the pan and keep on stirring.
- The flour will combine with the milk and you will see the sauce getting thickened slowly.
Making Mushroom Pasta
- Cook for about 2 minutes and add the pasta.
- Stir well and simmer for 1 to 2 minutes more.
- Then add the chopped parsley and basil and simmer for a minute
- Season with salt and pepper.
- If the sauce becomes too thick, add some hot water or milk and thin the sauce.
- You can garnish with grated cheese and serve the creamy mushroom pasta right here or proceed as follows, if you have an oven.
Baking Instructions (Optional)
- Pour the pasta in a baking pan or bowl.
- Top with grated cheese and bake in a pre heated oven at 180 degrees Celsius (356 degrees Fahrenheit) until the cheese melts.
- Serve the pasta with a vegetable soup and with some warm toasted brown bread or white bread.
- You can have this creamy mushroom pasta without any accompaniment also.
Nutrition
Calories: 350kcalCarbohydrates: 44gProtein: 13gFat: 14gSaturated Fat: 8gCholesterol: 38mgSodium: 484mgPotassium: 585mgFiber: 3gSugar: 10gVitamin A: 567IUVitamin C: 78mgCalcium: 202mgIron: 1mg
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