Friday, 10 July 2015

Creamy Mushroom Macaroni! (Without Cream)


Ahh.. its pasta again.. I hope you guys are not bored of my pastas having seen a dozen of them already on the blog. Anyways neither am I bored cooking it nor hubby eating it. So until we are bored pastas pop on my blog very often :)
Today its Creamy Mushroom Macaroni.. actually without any cream. Its similar to my Pasta in White Sauce except for I replaced the plain flour / maida with wholewheat flour and completely skipped the cream this time trying to make it more healthy !
If you are a Pasta Lover and want to try my dozen other Pasta Recipes the check HERE



INGREDIENTS

  • 200 gms Macaroni (tube or elbow)
  • 200 gms approx White Mushrooms
  • 3 tbsp Sweetcorn
  • 1/2 bell pepper (I used yellow)
  • 2 - 3 tbsp Wholewheat flour
  • 1 1/2 cups Milk
  • 1 tsp crushed black pepper
  • 1/2 Mixed dried herbs
  • a pinch of chilli flakes (optional)
  • 2 tbsp butter
  • 1/4 cup grated Parmesan Cheese
STEPS
  • Cook pasta in lots of salted water until aldente. Drain and keep aside.
  • Slice the mushrooms and peppers, Boil the sweetcorn or microwave it for 4 - 5 minutes.
  •  In a pot, add half the butter and add the peppers and saute them for 2 - 3 minutes.
  • Then add the sliced mushrooms.
  • Sprinkle some salt n pepper and saute the mushrooms until they shrink in size and starts leaving water.
  • Saute for 2 - 3 minutes more until the most of the water evaporates and mushroom is cooked. Transfer to a bowl n keep aside. If some water is remaining that's perfectly ok.
  •  In the same pot, add the remaining butter and once it melts add the wholewheat flour and fry in medium flame.
  • When the flour turns slightly brown and well roasted, slowly add warm milk little by little and keep stirring vigourously so that the flour doesn't form lumps.
  •  Keep adding all the milk little by little and stir it , the flour will get cooked and the sauce turns thicker.
  • Add some crushed pepper and chilli flakes and keep stirring until the raw smell of flour fades and nice aroma emanates.
  •  Now add the sauted mushrooms n peppers, and the boiled pasta and give a nice mix.
  • Let it simmer for 3 -4 minutes and allow the pasta to absorb all the flavours and meanwhile the sauce also thickens more.
  • Add the dried herbs like oregano, parsley and rosemary etc and stir in.
  • Lastly add the grated parmesan and allow it to incorporate with the pasta for 2 minutes on stove top.
  • Turn off stove and serve immediately with some more black pepper and parmesan sprinkled on top.
 NOTES
  • You can use any pasta shape for this recipe like spaghetti or Penne too.
  • Use Plain flour or Maida in place of wholewheat flour if you are not too concerned.
  • Feel free to add some cream to the sauce to make it more yummy.
  • You can make it more healthier for kids by adding more veggies like carrots, peas etc and reduce the pasta quantity.
  • Parmesan does give an authentic Italian flavor to this recipe. But if you don't have access to it use grated cheddar or Mozarella.
  • If you like it more cheesy, then transfer the pasta to a baking tray and then sprinkle lots of cheese (cheddar  / mozarella) and bake it for 10 - 12 minutes or until cheese melts and bubbles in top.
  • Due to the mushrooms (and the little water left by them) and using wheat flour the dish may have a slight brownish tint instead of White.


With Love,


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