This is the dish I can't make anyone in my family eat. I don't know if it is Mushroom or the odd shape of pasta (!) that does the trick. Rarely have I come across vegetarians, who like Mushroom. Of late, as if making a survey, I have started questioning every vegetarian friend I meet, if he/she likes mushroom. I invariably end up with no company! So whenever I go to restaurants, I just can't order any mushroom dish for the sake of my companion. Phew! So much rambling for this little umbrella-shaped veggie, right?
Ever since I had tasted this pasta in Pizza Corner, I wanted to try it out at home but didn't know the recipe though. So what? I once again transformed my avatar (into a Chef!) and experimented. The result was worth it too!
Mushroom Garlic Pasta
Pasta cooked in White Mushroom Garlic sauce
Makes 1 Portion
What we need:
Pasta (Fussilli, Macaroni or Spaghetti) - 2 cups
Mushroom - 100 g
Onion, medium sized- 1, finely chopped
Garlic - 2 to 3 pods, minced
Pepper powder - 2 tbsp.
Salt - as needed
Fresh (heavy) cream - 3 to 4 tbsp.
Flour - 1 tbsp., heaped
Water - as needed
Butter/Oil - 2 tbsp.
How to do:
1. Cook the pasta according to instructions on the packet. Drain and set aside.
2. Heat oil in a wok or pan. Add the onions, garlic and half of the salt.
3. When the onions turn soft, throw in some pepper powder and mix well.
4. Dissolve a tbsp of flour in 2 tbsp of water. Whip well to dissolve all the lumps. Add the flour paste and half a cup of water to the pan.
5. Mix well. When it starts to boil, add the pasta and salt as needed.
6. Keep stirring to coat the pasta with the mixture. Now add the cream.
7. Stir well and let it sit on low flame for 2 to 3 minutes.
Suggested serving: With Garlic bread.