Lockdowns have been challenging for people from all walks of life. For many, their entire lifestyles have turned upside-down. While the world is coming to terms with this unprecedented crisis, what keeps people going is hope for a brighter future. One of the ways to keep this hope alive is good food. Restaurants are closed in most parts of the world affected by coronavirus. Little surprise that foodies around the world are feeling terribly helpless because their are unable to order their favourite dishes. While we may have to wait for a few more months before life returns to normal, you can try to bring some cheer into your life by cooking restaurant-style dished right in your own kitchen. One such dish that many many relish in restaurants is Creamy Mushroom Pasta.
Here’s how you can make Creamy Mushroom Pasta at home.
Recipe for Creamy Mushroom Pasta
- 150g pasta [any variety]
- 2 tbsp butter
- 1 medium sized onion
- 5 – 6 garlic cloves, minced
- 200g mushroom [any variety]
- 2 tbsp all purpose flour [maida]
- 1 cup milk
- ¼ cup grated mozarella cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- Pepper powder [for taste]
- Salt [for taste]
- In a large pot, bring plenty of water to boil with a little salt.
- Add the pasta and cook for 7 – 9 minutes until tender but not too soft. Reserve 2 – 3 tbsp of water, drain the rest of the water and set the pasta aside.
- Clean mushrooms and chop them.
- Heat butter in a saucepan, add onions, garlic and cook until the onions turn transparent.
- Add chopped mushrooms and cook till they are tender. Add the flour and cook for another two minutes or until the raw smell goes away. Lower the heat and gradually add milk, little at a time, stirring constantly until the sauce is smooth without lumps.
- Add cheese, pepper powder, dried basil, oregano and salt [as required].
- Add the cooked pasta along with the reserved water and simmer for another two minutes. Top it off with grated cheese, if needed, and serve hot. Enjoy!
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