Mushroom Pasta | Creamy Mushroom Pasta | Garlic Herb Mushroom Pasta

This quick and easy pasta recipe is perfect for dinner! The creamy garlic mushroom sauce is easily customized based on whatever you have in your fridge, and it’s ready in just half an hour. An incredible way to use mushrooms in a meal – in mushroom pasta! This pasta is made the Indian- Italian way so even though it’s only made with few ingredients, it’s saucy and juicy and so amazingly yummy!

Ingredients:

• 200 Gm Gluten Free Beat Root Pasta
• 3 Tbsp. Extra Virgin Olive Oil
• 2-4 Cloves Garlic, Minced
• 1 Medium Onion, Diced
• 100 Gm Button Mushrooms, Sliced
• ½ Yellow Bell Paper
• ½ Red Bell Paper
• ½ Green Bell Paper
• ¼ Zucchini
• 1 Green Chili
• Few Florets Of Broccoli
• Pinch Of Oregano And Chili Flakes
• Salt And Pepper To Taste
• 2 Tbsp Corn Flour
• 2 Cups Milk
• 5 Cups Shredded Cheese

Method:

1. Boil the pasta in water until al dente, add few drops of oil in the water while boiling so it does not stick. Drain and set aside.
2. Heat a pan and add olive oil and turn heat to medium.
3. Add garlic, green chili and onion to oil and sauté until onion has softened, about 2 minutes.
4. Add sliced mushrooms & other vegetables to oil and cook until they begin to brown, about 5 minutes.
5. Add salt and pepper and other spices to taste and stir to combine.
6. Add corn flour to mushroom mixture and stir to help the flour soak up any liquid and form a roux. Cook for 1 minute.
7. Slowly add milk to mushrooms, stirring constantly to break up any chunks of flour. Cook 5-7 minutes, stirring occasionally, until sauce has thickened.
8. Add cheese & remove pan from heat.
9. Add cooked pasta to sauce and toss to combine. Serve immediately.
10. If you like you can also add chopped coriander or parsley to garnish.

Note: You can skip bell papers & other veggies and use only mushrooms.