Whenever I make basic pasta sauces, I always prepare in bulk and store away in the freezer for lazy weekday nights. So there was one remaining jar of white sauce languishing away in the freezer and decided to come up with this dish. I had also bought a jar of smoked paprika and was dying to use it in some form or the other.
Didn’t really have a culinary plan when I started out making this dish but somewhere along the way, the dish evolved. The spicy sweetness of the paprika mushrooms went quite well with the butteriness of the white sauce. A very comforting meal!
1. Pasta curls(any type can be used) – 1 packet
2. White mushrooms – 2 cups, cubed
3. Smoked Paprika – 1 tsp
4. Olive oil
5. White sauce:
• Maida/flour – 1 tbsp
• Butter – 1 tbsp
• Milk – 1 cup
• Red onion – ½, finely chopped
• Green bell pepper – ½, finely chopped
• Oregano – to season
• Salt – to season
• Black pepper powder – to season
6. Parmesan cheese – grated, for garnish
7. Salt – to season
8. Pepper – to season
To make the white sauce:
• In a large pot, add butter and flour on low heat. Mix well and sauté for a minute to remove the raw taste.
• Add milk and stir on low flame. Add the chopped onions and bell peppers. Continue to stir on low flame till a creamy consistency is attained. Season with salt, pepper and oregano. Remove from flame and keep aside.
To make the mushrooms:
• Heat 2-3 tbsp olive oil in a pan and add the mushrooms.
• Add paprika and season with salt and butter.
• Cook till done and keep aside.
To assemble the dish:
• Cook pasta in boiling hot water, strain and add to white sauce. Mix well and combine.
• Add the mushrooms to the pasta and garnish with grated Parmesan cheese
Tagged: Béchamel sauce, Butter, italian, Mushroom, mushroom dish, mushroom recipe, paprika, paprika recipe, Parmigiano-Reggiano, Pasta, pasta curls, pasta dish, pasta mushroom, pasta recipe, smoked paprika