Mushroom Pasta

Mushroom pasta Pic: Priya Q

I had this at my friend’s place. She made, I ate. And I asked her the same question that many people have asked me – Coriander in pasta? And I give the same reply as I got … oh it tastes and smells so good! So here it is Mushroom Pasta with coriander!

 

Mushrooms – 100 gms (sliced)

Vegetable Oil – 1/4 cup

All purpose flour (Maida) – 2 tbsp

Rosemary – a dash of it

Pasta – shape of your choice

Milk – 1 litre

Oregano – 2 tsps

Garlic – 2-3 flakes (crushed)

Salt to taste

Olive oil – 2 tbsp

Coriander – 3 tbsp (finely chopped)

 

  1. Boil and cook pasta in water with some salt & oil
  2. Once cooked, drain and run it under cold water. Keep aside
  3. Heat vegetable oil and nicely saute the mushrooms in it for about 3-5 minutes
  4. Add all purpose flour and continue sauteing till the flour starts getting stuck to the mushrooms and the vessel
  5. Slowly pour milk and keep stirring avoiding lumps
  6. Add rosemary and salt and continue stirring
  7. Continue cooking till the sauce thickens
  8. Add chopped coriander and stir. Take off the burner and set aside
  9. In a thick bottomed pan add olive oil and crushed garlic. Keep the flame of the burner on low
  10. Once the taste and smell of garlic infuses into the oil, tip in the cooked pasta
  11. Add oregano and give a nice shake to the vessel. Take it off the burner
  12. Arrange the pasta on serving plate and pour over it the mushroom sauce
  13. Sprinkle parmesan cheese and serve

 

Till next time… happy cooking!

 

One thought on “Mushroom Pasta”

  1. “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.*’:^

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