Mushroom pasta with white sauce Recipe
Written by: Shanthi Muthuvel
Mushroom pasta with white sauce is a smooth and creamy pasta dish prepared with sauteed mushroom and tossed in white sauce.
Ingredients:
Serves 3 to 4
- 1 1/2 to 2 cups – Tortiglioni pasta ( use any pasta variety)
- 12 to 15 nos – Mushroom ( chopped as shown in the picture)
- 1 no – Onion (chopped finely)
- 2 cloves – Garlic (minced)
- 1 tbsp – Parley (chopped finely)
- 1 tbsp – Olive oil
- Salt and pepper powder to taste White sauce:
- 1 tbsp - Unsalted butter
- 1 tbsp - Maida / All purpose flour
- 1 cup - Milk (add more depending on the consistency that you want)
- 2 tbsp – Mozzarella cheese (any cheese of your choice)
- 1/4 tsp – Oregano and basil (dry Italian seasonings)
- Salt and pepper powder to taste Preparation method:
Making of white sauce:
Heat butter in a pan, once butter starts melting add maida/all purpose flour and reduce the flame. Saute till it starts releasing butter from the sides of the pan and at the same time do not burn maida.
Add milk little by little and stir continuously so that no lumps are formed. Once the mixture is a smooth paste, add Cheese, salt, pepper, oregano and basil; mix well and cook for a minute or so(do not cook for long as it will start to thicken).
Add more milk if you want thin white sauce. Switch off the flame and transfer it into a bowl for using it in pasta. Making of pasta:
Take a big vessel, heat water with few drops of oil and bring it to boil. Add pasta along with little salt and let it cook for 10 minutes, until it turns soft and firm. Now check the pasta and drain excess water using a colander, keep it aside. Reserve 1/4 cup of pasta water for later use.
Heat olive oil in pan, add chopped garlic followed by onion, saute until they are slightly golden brown in color. Now add chopped mushroom, salt and pepper powder as needed, saute until mushroom is thoroughly cooked.
Add cooked pasta, reserved pasta water to the sauteed mushroom, allow them to cook until you see the water is absorbed completely. Finally add prepared white sauce and parley, mix well. Switch off the stove and serve with grated cheese on top. Notes:
If the white sauce becomes lumpy, pass it through a sieve to get rid of the lumps.
Do not over cook the white sauce because more you cook more thick it will become. We need our sauce to be thin (little watery) in texture.
Do not over cook or under cook pasta otherwise pasta will lose its texture.
You may use any pasta variety of you choice.
Tortiglioni pasta is big sized pasta variety, thatswhy I have used around 2 cups. If it is penne or elbow or any other smaller sized pasta, then use 1 cup of pasta for the same recipe. Technorati Tags: Mushroom pasta with white sauce,white sauce,Italian recipes,Italian pasta recipes,Mushroom recipes,Vegetable pasta,vegetarian pasta recipes,pasta recipes,mushroom pasta,pasta with white sauce recipes,pasta with mushroom,vegetable pasta with white sauce,Italian style pasta recipes,breakfast and dinner recipes,International recipes,Kids recipes,kids delight.