Creamy garlic herb mushroom spaghetti pasta

This is not the first time I am going to praise my love for Pasta. I absolutely love it. And can have it even for breakfasts. Which may sound “eww” to some, but that’s my thing.

But the irony of my life is that S doesn’t like Italian that much. He can have a bite or two, but then he needs “real food” like dal-rice or roti-sabji platters, or biryani or watevs. I try not to fret about his obsession to stick with Indian food, and keep my love to myself. Treating myself to pasta mostly when he is eating out or am working from home.

Last weekend after the retreat of his family back to India, I wanted to put my feet up and relax, after three super busy weeks of day trips, long night conversations and excitement. What could treat me better than a bowl of Pasta, yo!

Learn-> Foolproof and correct way to cook pasta

Specially when there is garlic and butter, two of my most favourite ingredients, in it. And trust me, mushrooms sauted in butter and garlic are the best thing ever. On top of it, there is cream in the sauce. What more can a girl ask for?

This is a real quick recipe which doesn’t take much effort and you get it awesome each time. You could change the quantity of garlic and butter as you like and add any herbs. I have used basil & coriander here which do make a pretty good combo. On top of that, I have used some dried herbs like oregano and basil to extract more flavours in.

More Mushroom recipes-> Vegan “cream” of mushroom soup | Hot n sour Mushroom soup 

Lets learn how to make Creamy garlic herb mushroom Spaghetti.

Serves: 2
Cuisine: Italian
Course: Mains
Cooking level: Easy

Nutritional info: Rich in carbs, folate, antioxidants and fats.
Accompaniment: Crusty bread or fresh leaves salad

What you need?

• About 1 cup of whole wheat pasta (spaghetti, linguine, etc)
• 4 tbsp butter
• 3-4 cloves of garlic, minced
• 2 cups of button mushrooms, sliced
• 2 tbsp plain flour
• 1 tsp mixed herbs of your choice
• 1 ½ cups milk
• Salt & pepper to taste
• 2 tbsp olive oil
• ¼ of milk or cream, to pour on top (optional)
• A handful of fresh cilantro (coriander leaves), chopped

How to make?

Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking

Sauté the mushrooms. Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes over high gas, until golden brown and softened. Set aside.

Prepare the sauce. Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and mixed herbs. Stir fry for a minute to cook out the flour taste. Keeping the gas at low, add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened, would take about a minute. Season with salt and pepper.

Assemble everything together. Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the cilantro just before serving.

Notes:

I like to pour in a dash of fresh cream on top, just before serving and then some extra pepper on it. Maybe grate some parmesan as well. Am I too greedy?

You may use whichever variety of mushrooms you like, or you could even add more than one. Like once I made it using button and shitake mushrooms and the flavours were amazing.

Since mushrooms release loads of water, always keep the gas at high when saute them. Bring it your desired moistness and turn off.

More Italian recipes to brighten your day:

Vegan Pasta skillet in rich tomato sauce

Cumin spiced zucchini garlic pepper pasta 

Gnocchi in Indian curry sauce 

 

Spinach risotto with cheese wine

Broccoli Mac n cheese