Today’s recipe is a rather simple one.
Mothers often complain that their kids don’t eat enough vegetables. The best
way to make kids and a few adults eat their portion of nutrition is to disguise
these vegetables into their favorite food, such as a pasta! That’s the aim of
today’s recipe – Creamy Mushroom Pasta.
Preparation time: 10 minutes
Cooking time: 15 minutes
2 cups pasta (boiled)
2 cups mushrooms (sliced)
1 carrot (chopped)
1 onion (coarsely chopped)
1 capsicum chopped
½ cup American sweet corns
2 tablespoon oil
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
For sauce:
1 tablespoon butter
1 tablespoon fine flour (Maida)
2-3 cups milk
Salt
Sugar
Pepper
Coriander for garnishing
Serves: 2
Method
of cooking:
First, to prepare the sauce, glaze the pan
with butter. Simmer the flame and add flour (Maida), mix it well and as soon as
you start getting the smell of the flour cooking, add milk. Now whisk it, add 1
teaspoon sugar, 1/2 teaspoon pepper and 1 teaspoon salt, till you get a thick
consistency. Now keep it aside.
Note: The sauce should be prepared on low flame
only.
In a wok, add oil, sauté all the veggies with
salt, pepper and oregano and cover it for 3-4 minutes.
When the mushrooms start
releasing its juices, add the white sauce that was kept aside.
Now finally, add the boiled pasta into this
creamy sauce. Mix well, garnish with chopped coriander and serve hot!
The pasta looks tempting. My wife loves Italian food.
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