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Penne in Cream Mushroom Sauce..for Presto Pasta Nights.

“The trouble with eating Italian food is that five or six days later you’re hungry again.”
George Miller

PENNE IN A CREAM MUSHROOM SAUCE

Here’s my entry for Presto Pasta Nights hosted by a great blog ‘Once Upon a Feast’ which I enjoy reading tremendously. You will find some great meal ideas here.

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. I have got great reviews on this, and always get a recipe request whenever I serve it. This is the vegetarian version. For a non-vegetarian version, toss in grilled/ chopped chicken when the pasta is mixed in with the sauce.
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

Method:

  • 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.

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

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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