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Egg Drop Mushroom Soup

White Sauce Pasta

I'm a great fan of Thai food, Malaysian, Italian, Mexican, Japanese in that order and given a chance i would try to cook the favorite food from each of these cuisines. Chicken Teriyaki is one of those recipes i tried at my home quite often as soon as i moved out of New York city. I do not get the lemon grass in my locality and hence did not try my hands on making Thai food, be it red curry or green curry and the like. About 13 years ago when i started to work i had a chance to eat pasta (soup kind of pasta ) from a authentic Italian outlet in my office campus. Neverthless i just hated the taste since it's very very bland to my taste buds, which only tasted biriyani and all other indian spices till that date.



After few other years of work, i had an opportunity to move to New York and that's where i started developing a taste for these Italian and Mexican food. Yes, i started developing and did not like the taste instantly. However, the very first time i had tried Thai and Malaysian food, i just fell in love and kept going to those restaurants again and again. Needless to say, they are our neighbor countries and the dishes are prepared using coconut milk, somewhere close to our Indian recipes. Within 2 years of stay in the NewYork city, pasta and lasagna became my most favorite recipes and you would wonder that my friends and colleagues made pasta for my farewell dinner. It's basically Italian cuisine as they all knew that Italian was my favorite food by then.



Let's see how to make the white sauce pasta from scratch. The white sauce also known as the Alfredo sauce is readily available in the markets. Alfredo is my all time favorite though :) Do check out my other pasta recipes here avocado spinach pesto pasta and pasta soup for toddlers.




Ingredients:

1 cup of fusilli or any other pasta type.
3 cups of water
salt to taste
2 tbsp olive oil
2-3 garlic pods
1/2 cup milk
1 tbsp corn flour
4-5 button mushrooms
oregano seasoning
1 tsp black pepper powder
1 tbsp grated cheese (optional)
1 tbsp butter

Steps:

Heat a sauce pan and add water, a tbsp of oil and salt. Bring it to boil.



Add pasta and let it cook as per packet instructions. Remember to cook the pasta al dente.



Once cooked, strain the pasta and run cold water over the pasta to prevent further cooking. Keep it aside.



Heat a pan and add olive oil. Adding an extra tbsp of butter at this stage gives more flavor and taste. I skipped butter in today's cooking.



Finely chop the garlic and add to the oil. Saute for a minute on low flame.



Add sliced mushrooms and saute till they turn light brown in color.



Meanwhile, add milk to the corn flour.



Make a lump free paste.



Add the cornflour paste to the mushrooms and let it boil.



Keep stirring on low-medium flame to avoid burning or forming lumps. The paste will start to thicken gradually.



Once the corn flour starts to thicken, add cooked pasta and mix thoroughly.



Now, add dried oregano leaves or any pasta seasoning.



Here i have added the ready made pasta herb mix.



Finally add black pepper powder. This step is optional - i have added pepper for the spiciness.



When the pasta and sauce come together with little bit saucy, switch off the flame. I mention little bit saucy as the pasta gets dried up once it cools down to room temperature or after few hours.



Grate some cheese over it . Serve the white sauce pasta warm. A side of garlic bread would be great too! The recipe for garlic bread will soon be on my blog.




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