Pasta in Mushroom and Cream Sauce

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Okay. Here’s something all of us love. Pasta. In a rich, creamy sauce with bites of succulent, garlic flavored mushrooms. Drooling already? Alright. Let’s not waste any more time, and make this superb, authentic Italian pasta at home. Here’s the recipe:

Ingredients:

1 packet pasta (penne or fusilli)
100 grams fresh button mushrooms (washed and sliced)
100 grams parmesan cheese (grated)
50 grams cheddar cheese (grated)
1 tablespoon refined flour
2 tablespoons butter
2 tablespoons olive oil
1 bunch fresh parsley leaves (finely chopped)
1/2 bunch fresh oregano leaves (finely chopped) or 1 teaspoon dried oregano
3 cloves garlic (crushed)
100 ml milk
200 ml water
1 teaspoon freshly ground black pepper
Salt (to taste)

Recipe:

Boil the pasta in lots of salted water al dente. Strain and sprinkle a tablespoon of olive oil. Keep aside and let cool.

In a pan, heat a tablespoon of olive oil and a tablespoon of butter. Add refined flour and fry till it turns light brown. Add milk, stirring continuously so that no lumps are formed. Add water and mix well. Bring to a boil. Season with salt and pepper and let the sauce thicken. Keep the flame on low.

In a separate pan, heat one tablespoon butter and add crushed garlic. Stir for a minute. Add the sliced mushrooms and stir gently. Fry till the mushroom starts turning brown. Mix in the parsley and oregano leaves. Add the mushrooms to the white sauce and mix well. Add the cheeses and mix well. Add in a little more water as this cream sauce has a tendency to thicken. Finally, fold in the pasta and mix gently. Serve hot.

Eat, drink and be merry! 🙂

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