Friday, 22 January 2016

PENNE PASTA IN SPINACH AND MUSHROOM SAUCE




PASTA IN SPINACH AND MUSHROOM SAUCE

INGREDIENTS

Pasta penne / fusilli or any of your choice
1 – 1 ½ cup
Spinach Leaves Blanched chopped
½ cup
Button mushrooms quartered
10 – 12 nos
Butter
½ tbsp.
Milk
1 – 1 ½ cup
Refined flour
1 tbsp
Garlic cloves minced
1 – 2 nos
Onion minced
1 no
Salt
T.T.
Pepper pdr
T.T.
Olive oil
2 tbsp
Cheese grated
¼ cup

METHOD:

1.       Heat lots of water in a pot, bring it to a boil.

2.       Add in salt and drizzle in 1 tsp oil.


3.       Add in the pasta, and cook till it is firm but just cooked to the bite.


4.       Strain out the pasta and refresh with cold water. Again drizzle over with a little oil to prevent the pasta from sticking to each other.


5.       Heat oil, add in the garlic. Saute till soft but do not allow it to change colour.


6.       Add in the onion and cook till it gets soft but does not colour.



7.       Sprinkle some flour and allow the flour to cook.


8.       Dot with a little butter if it gets too thick.


9.       Add to it the button mushrooms and stir them for 2 min.




10.   When the flour stops giving off its raw flavor add in the spinach leaves and mix up.


11.   Slowly pour in the milk in a thin stream and simultaneously keep on mixing with the other hand so that lumps are not formed.



12.   Season with salt and pepper. Add in the pasta.


13.   Bring to boil and allow to thicken.


14.   Add a little cheese into the pan and allow it to soften.

15.   Serve hot with more grated cheese on top.





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