Creamy Mushroom Pasta
Delicious and comforting pasta with mushroom, garlic and herbs
Servings: 4
Ingredients
- 2 cups dry pasta
- 150 gram exotic mushrooms
- 250 gram portobellini mushrooms sliced
- 3 tbsp vegetable or avocado oil
- 1 onion finely diced
- 3 large cloves garlic minced
- 2 teaspoon dried italian herbs
- 1 teaspoon piri piri chilli seasoning
- 1 teaspoon green chilli paste
- 3 tbsp butter
- 2 tbsp cake flour
- 2&1/2 cups milk
- salt
- 1/2 teaspoon pepper
- 1 cup cheddar or mozarella cheese
Instructions
- Cook the pasta until it's almost cooked, as per package instructions, drain and set aside. Reserve a cup of the pasta water
- Heat the oil and fry the sliced exotic mushrooms, season with salt and pepper. Once golden brown, remove from pan and set aside
- To the same pan, add the butter and diced onion. Saute until the onion is soft and translucent. Add garlic and fry for a minute. Add the piri piri seasoning, italian herbs and chillies.
- Add the sliced portobellini mushroom and fry on high heat until all the liquid has reduced
- Reduce heat. Add the flour and mix well. Cook for a minute and slowly add in the milk. Season with salt and pepper.
- Mix until the sauce thickens. It shouldn't be too thick
- Add the cooked pasta and the pasta water and mix well. Sprinkle the cheese on top. Add the reserved mushrooms over the cheese. Sprinkle the paprika on top
- Place the dish in the oven, using the grill function. Allow the cheese to melt, should take about 5 minutes
Notes
- If you don't have the piri piri seasoning you can leave it out. I love the extra smokiness it adds to the pasta. I purchased the seasoning from Woolworths. Alternatively if you have some chipotle seasoning you can also use that.
- You can add half mozarella and half cheddar cheese to the dish if you prefer. The quantity of cheese can also be increased if you prefer more cheese.