Recipe

Penne In Cream Mushroom Sauce Recipe

Add Step-by-Step Photos	Vindee / All my dishes 1 year, 2 months ago A versatile, simple recipe. I like to make this with penne because the sauce holds on better, though find it works well with even spaghetti. This is the vegetarian version. For a non-vegetarian version, toss in grilled/ chopped chicken when the pasta is mixed in with the sauce.... More Prep:60m Cook:45m Servings:4	Vindee
	pasta fromscratch mushrooms cream

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Ingredients

Olive oil - 2 tsp

Garlic - 4-6 cloves / chopped

Onion - 1 / chopped

Button Mushrooms - 200gms / sliced

Red Chilly flakes - 1/4 tsp

Oregano - 1 tsp

Green chilly - 1 / chopped ( optional; however, it brings out a nice flavour)

Milk - 1/2 cup / cold

Cornflour - 1 tsp (dissolved in the milk)

Light Cream/Half n half - 100ml

Gouda Cheese - 2tbs/grated ( any cheddar does as well too)

Salt and pepper to taste

Penne - 250gms (can use any short pasta; or even spaghetti)

Directions

Heat the oil in a pan with the onion and garlic put in. Simmer for a while till the flavours get released.

Add the mushrooms, chilly flakes, oregano and green chilly. Sauté till the mushrooms release their liquid.

Add in the cold milk, stirring continuously to avoid forming lumps. Once thickened, put on low heat.

Add the cream and grated cheese. Season with salt and pepper.Simmer till the cheese melts through. Once warm, blend the sauce to get required consistency. Don't blend it too much. The sauce tastes better with a slightly chunkier,fullish consistency. Set aside.

Cook pasta on in plenty of salted,boiling water till al dente.

Drain and mix into the sauce. Serve immediately as the pasta continues to absorb the sauce the longer it sits.

Note: Leftovers can be reheated and served later, though most of the sauce would have been absorbed. Still tastes as nice though the sauce isn't visible.

Serve with sauted vegetables, salad and garlic bread.

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