23rd November 2017

Pasta in Mushroom Pepper Sauce

A nice and yummy pasta preparation that kids and adults alike will like – an easy to make Pasta in Mushroom Pepper Sauce. You can serve this as the main course at dinner or even at snack time.

Serves: A Family of Four

Prep. Time: 25 Mins.

Cooking Time: 25 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml]

  • Penne Pasta – 3 cups (uncooked)
  • Mushroom (wiped & sliced) – 200 gms
  • Black Pepper Corns (coarsely ground) – 30 + 5
  • Garlic (sliced) – 10 to 12 cloves
  • Onion (thinly sliced) – 2 medium
  • Parsley (finely chopped) – 1 tbsp. (for the garnish – optional)
  • Italian Pasta Seasoning – 1 tsp. or as required
  • Worcestershire Sauce – 2 tbsp.
  • Milk Cream – 1 cup
  • Butter (salted) – 50 gms
  • Veg Stock Cube – 2 small
  • Maida [APF] – 6 tbsp.
  • Olive Oil – 2 tsp.
  • Salt – 2 tsp.

Step 1:    Bring 3 litres of water with the salt and oil, to a boil in a deep vessel. When the water starts boiling, add the pasta and stir so that it does not stick to each other. Cook for 10 to 12 minutes (Also read the instructions on the packaging of the pasta you are using). Strain and keep aside.

Step 2:     Heat most of the butter (reserve a little) in a deep pan (pref. non-stick) and add the 30 coarsely crushed pepper corns and garlic and sauté on low heat for a few seconds till fragrant. Then add the onions and sauté till they turn soft.

Step 3:     Add the mushrooms and sauté for 2 to 4minutes on medium heat till all the liquids evaporate. Add the remaining butter and flour to the mushrooms and sauté for a minute or two on low heat till lightly browned.

Step 4:     Now add the Wooster sauce, salt as needed, crushed stock cube and 4 cups hot water and mix all the ingredients well. Bring the liquid to a boil stirring continuously. Then simmer while stirring continuously to thicken the sauce. Add the cream. This is the mushroom pepper sauce.

Step 5:    Just before serving, add the cooked pasta and mix well. Season with the Italian seasoning and the 5 coarsely ground black pepper corns. Cook for a minute on low heat. Garnish with the parsley and serve hot immediately.

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