The taste of this pasta dish will linger in your mouth for many hours…
I’ve always been a pasta lover as pasta dishes usually don’t demand any ingredients out of the ordinary. Any veggie or meat in the refrigerator would work and any herbs in the pantry would go well with pasta. If I don’t have any of these, then a simple tomato sauce topped with grated parmesan cheese, it couldn’t get any better than this. On lazy days a bowl of warm home made pasta is good enough to satisfy my stomach and to make my taste buds dance. I always have pasta in fact all kinds including the gluten free ones stored in my pantry as I know it will come in handy any time. I often throw them in salads, soups, stews and I even went a little over board and made pasta pudding. Do I need more reasons to stack up pasta?
The other day when I was planning to make pasta, I felt like trying something different and that day I even had brown mushrooms. So, I decided to skip the meat and combine the pasta with veggies like mushrooms and yellow peppers. I adopted this recipe from All recipes.com. I loved the addition of sour cream to the sauce which gave this dish a creamy texture and it tasted better than the restaurant style pasta dishes.
Creamy Mushroom Pasta
Ingredients:
- Pasta, fusilli or any type- 1/2 packet or according to your needs
- Mushroom, brown large, cut into stripes- 3
- Yellow peppers, cut into stripes (optional)- 2
- Olive oil- 1 tbsp
- Butter- 1/2 tbsp
- Garlic, minced- 1 tbsp
- Italian seasoning- 1 tbsp
- Chicken stock- 1 cup (or use 1/2 bouillon cube mixed with 1 cup water)
- Sour cream- 1/2 cup
- Cornstarch- 1 tbsp combined with little cold water
- Parmesan cheese, grated- 1/4 cup or according to your needs
- Salt- to taste
Brown Mushrooms:
Instruction
- Cook the pasta in boiling water along with little salt till it turns tender, drain water and keep aside. To prevent from sticking sprinkle some olive oil.
- Heat a skillet, add olive oil and melt butter to it.
- Add the mushrooms and saute till it turns slightly tender.
- Add yellow peppers and saute for 2 minutes.
- Stir in the garlic and Italian seasoning.
- Pour the chicken stock, let it come to a boil.
- Reduce the heat to low and add the sour cream, combine it well.
- Now, add the corn starch combined in little cold water, gently combine everything well.
- Since chicken stock has salt, you don’t have to add more salt, so taste the sauce and add salt if needed.
- Pour the creamy mushroom sauce over the cooked pasta and gently combine well.
- Serve pasta in a bowl and sprinkle generously with grated parmesan cheese.
- Pasta, fusilli or any type- ½ packet or according to your needs
- Mushroom, brown large, cut into stripes- 3
- Yellow peppers, cut into stripes (optional)- 2
- Olive oil- 1 tbsp
- Butter- ½ tbsp
- Garlic, minced- 1 tbsp
- Italian seasoning- 1 tbsp
- Chicken stock- 1 cup (or use ½ bouillon cube mixed with 1 cup water)
- Sour cream- ½ cup
- Cornstarch- 1 tbsp combined with little cold water
- Parmesan cheese, grated- ¼ cup or according to your needs
- Salt- to taste
- Cook the pasta in boiling water along with little salt till it turns tender, drain water and keep aside. To prevent from sticking sprinkle some olive oil.
- Heat a skillet, add olive oil and melt butter to it.
- Add the mushrooms and saute till it turns slightly tender.
- Add yellow peppers and saute for 2 minutes.
- Stir in the garlic and Italian seasoning.
- Pour the chicken stock, let it come to a boil.
- Reduce the heat to low and add the sour cream, combine it well.
- Now, add the corn starch combined in little cold water, gently combine everything well.
- Since chicken stock has salt, you don't have to add more salt, so taste the sauce and add salt if needed.
- Pour the creamy mushroom sauce over the cooked pasta and gently combine well.
- Serve pasta in a bowl and sprinkle generously with grated parmesan cheese.
