Pasta, White Sauce and Paprika Mushrooms
Ingredients
- Pasta any type can be used; 400 gms
- White button mushrooms – 2 cups cubed
- Smoked Paprika – ¾ tsp
- Olive oil
White sauce:
- Maida/flour – 1 tbsp
- Butter – 1 tbsp
- Milk – 1-2 cups
- Red onion – ½ finely chopped
- Green bell pepper – ½ finely chopped
- Oregano – to season
- Salt – to season
- Black pepper powder – to season
- Parmesan cheese – 1 cup
- Parmesan cheese – grated to serve
Instructions
- Cook the pasta according to packet instructions, drain (reserve 1 cup water) and keep aside.
To make the mushrooms:
- Heat 2 tbsp olive oil in a pan and add the mushrooms. Sauté on high heat for about 30 seconds.
- Next season with paprika and salt and toss well.
- Sauté for another 30 seconds and keep aside.
To make the white sauce:
- In a large pot, add butter and the chopped onions and bell peppers. Sauté till the onions are softened.
- Then add flour and mix well, cook for a minute or two to remove the raw taste.
- Add 1 cup milk, little by little, and stir on low flame. Continue to stir on low flame till a creamy consistency is attained.
- Add the cheese and season with salt, pepper and oregano. Mix well to combine. If the sauce feels too thick, add more milk. Remove from heat and keep aside.
- To finish, add the mushrooms and pasta to the white sauce and mix well to combine. To loosen up (if necessary); add a little bit of the reserved pasta water.
- Serve warm with grated parmesan. Enjoy with a glass of chilled white.