Italian Pasta with Mushroom Sauce


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A creamy pasta that can make a satisfying one-bowl meal. Shell pasta is cooked with mushroom white sauce and cheese. A dot of brandy can add a nice flavor-but you can omit it too. Serve warm with garlic bread.

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Makes 6 servings
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Ingredients


For The Pasta
2 packets pasta (00 grams each)
2 tsp oil
1 tsp salt

For The Mushroom Sauce
3/4 cup chopped mushrooms (khumbh)
1 onion , chopped
1/2 chopped green chillies
1 cup thin white sauce
1/2 tsp dried oregano
2 tbsp grated processed cheese
1 tbsp butter
salt to taste

Method
For the pasta

  1. Boil plenty of water in a large vessel.
  2. Add the oil and salt. Add the pasta in small batches and cook until soft.
  3. Remove the cooked pasta with a perforated spoon and put on a serving plate.
  4. Serve with hot mushroom sauce

For the mushroom sauce

  1. Heat the butter on a slow flame and fry the onion for 1 minute.
  2. Add the green chilli and mushrooms and fry for 3 to 4 minutes.
  3. Add 3/4 teacup of water and cook again for 2 to 3 minutes.
  4. Add the white sauce, oregano, cheese and salt.
  5. Serve hot.
RECIPE SOURCE : Quick CookingBuy this cookbook
1 review received for Italian Pasta with Mushroom Sauce
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
orangeanushNovember 05, 2011

Very tasty; good change from useful tomato-based pastas. I made some changes because I am vegan (don't eat dairy). As substitute for butter I used olive oil and a little coconut oil for richness. Instead of dairy cheese I used a homemade 'cheese' made from cashews. I didn't have time to make white sauce (I would have used non-dairy milk if I had made it) but I had some leftover celery soup I had made earlier so I used this instead and it worked well. (Similar to this soup http://tarladalal.com/Cream-Of-Celery-Soup-%28-Protein-Rich-Recipes-%29-33254r). Also I included some garlic, cooked some fresh green peas with the mushrooms for a bright colour and added a splash of non-alcoholic white wine while cooking the vegetables.

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Reviewed November 05, 2011by orangeanush

Very tasty; good change from useful tomato-based pastas. I made some changes because I am vegan (don't eat dairy). As substitute for butter I used olive oil and a little coconut oil for richness. Instead of dairy cheese I used a homemade 'cheese' made from cashews. I didn't have time to make white sauce (I would have used non-dairy milk if I had made it) but I had some leftover celery soup I had made earlier so I used this instead and it worked well. (Similar to this soup http://tarladalal.com/Cream-Of-Celery-Soup-%28-Protein-Rich-Recipes-%29-33254r). Also I included some garlic, cooked some fresh green peas with the mushrooms for a bright colour and added a splash of non-alcoholic white wine while cooking the vegetables.

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