Penne In Cream Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A versatile, simple recipe. I like to make this with penne because the sauce holds on better, though find it works well with even spaghetti. This is the vegetarian version. For a non-vegetarian version, toss in grilled/ chopped chicken when the pasta is mixed in with the sauce. Ingredients:
olive oil - 2 tsp |
garlic - 4-6 cloves / chopped |
onion - 1 / chopped |
button mushrooms - 200gms / sliced |
red chilly flakes - 1/4 tsp |
oregano - 1 tsp |
green chilly - 1 / chopped ( optional; however, it brings out a nice flavour) |
milk - 1/2 cup / cold |
cornflour - 1 tsp (dissolved in the milk) |
light cream/half n half - 100ml |
gouda cheese - 2tbs/grated ( any cheddar does as well too) |
salt and pepper to taste |
penne - 250gms (can use any short pasta; or even spaghetti) |
Directions:
1. Heat the oil in a pan with the onion and garlic put in. Simmer for a while till the flavours get released.
2. Add the mushrooms, chilly flakes, oregano and green chilly. Sauté till the mushrooms release their liquid.
3. Add in the cold milk, stirring continuously to avoid forming lumps. Once thickened, put on low heat.
4. Add the cream and grated cheese. Season with salt and pepper.Simmer till the cheese melts through. Once warm, blend the sauce to get required consistency. Don't blend it too much. The sauce tastes better with a slightly chunkier,fullish consistency. Set aside.
5. Cook pasta on in plenty of salted,boiling water till al dente.
6. Drain and mix into the sauce. Serve immediately as the pasta continues to absorb the sauce the longer it sits.
7. Note: Leftovers can be reheated and served later, though most of the sauce would have been absorbed. Still tastes as nice though the sauce isn't visible.
8. Serve with sauted vegetables, salad and garlic bread.
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