Here is another of my favorite recipe. Its one of the Pasta variety which I love to eat when ever we go out for an Italian treat. You can play with the ingredients resting in your Fridge. Also, I have tried to make it zero oil again but the taste remains intact as it is .. Am sure you will love this 🙂
1. 200 gms Spaghetti
2. 2 vegetable stock cubes
3. 1 1/2 cup milk , I used semi skimmed
4. 3-4 garlic cloves, crushed
5. 2 tsp Arrow root
6. 2 cups Mushrooms, chopped
7. 1 tsp Dijon Mustard ( optional )
8. 1/2 cup fresh herbs or salad leaves.
9. Salt and ground black pepper
10. 1/2 cup Feta cheese cubes
11. 2 tsp grated cheese
Cook the pasta according to packet instructions with 1 stock cube in water. This will take around 12-15 minutes. Please remember, always put Pasta when the water starts boiling. Else the starchy raw flavor of pasta will remain intact.
Meanwhile, in a pan dry roast Mushrooms on high flame to evaporate their water content. Do this for around 5-6 minutes, the water will evaporate.
In a non stick saucepan, heat milk and garlic cloves for 3-4 min. Mix the arrowroot with a little cold water and whisk into the milk to thicken it.
Add the blanched Mushrooms, another stock cube and mustard. Reduce the heat and simmer for 3- min gently.
Adjust the seasoning and stir in the herbs. You can choose from chives, parsley, beet leaves, rosemary or any other fresh herb of your choice.
Drain the pasta and toss in the sauce.