2006 Music Hits (playlist)

2006 Music Hits (playlist)

Pepper Mushroom Campanelle pasta

                            For a long time, I wanted to make pasta dishes at home. Though we frequented the likes of Olive Garden, Fazoli's and Carino's, I was longing for pasta with a spicy twist. So when I finally got tired of making curry or Briyani out of mushrooms, I decided to put them to good use. I just went about it with sheer confidence as I was sure a combination of butter, mushrooms and pepper could never go wrong. And it didn't. This smelled heavenly and tasted even more so!

Ingredients:

Uncooked campanella pasta - 1/2 cup

Butter - 1/3 stick

Baby Portobella mushrooms, thin sliced - 8 oz

Garlic cloves, minced - 5

Red onion, finely chopped - 3 tbs

White flour - 2 tbs

Skimmed milk - 5 tbs

Ground black pepper - as desired

Fresh/ dry parsley - as desired

Salt - as desired

Yields:

2 servings.

Procedure:

1. Boil the pasta with plenty of water with some salt and a tbs of oil. Throw in the pasta only after the water starts to boil. Let it cook till it is al dente (firm to the bite). Then drain the water and let the pasta cool.

2. While the pasta is cooking, get started on the sauce. Heat the butter in a large skillet. Add the sliced mushrooms. After a minute, add in the garlic, onion, parsley, pepper and salt.

3.Once the mushroom changes in color and texture, stir in the flour. Let it brown and then add the milk. The mushroom immediately soaks up the milk.

4.Gently stir in the pasta. This delicious dish is now ready! Tastes best when served hot.

Grab a fork and enjoy!

Notes:

1. Choose pasta that can hold onto sauce, like Campanelle, shell pasta or bow tie pasta.

2. This is not a very creamy sauce, but if you want it that way, add more milk.

Nutrition value:

Per serving,

Calories - 380

Carbohydrates - 44. 8g

Fat - 17. 5g  (Saturated - 10. 5g, Cholesterol - 45 mg)

Protein - 11. 5g

Fiber - 3. 5g

Sugar - 2g

Sodium(not including salt) - 22. 5mg,  Potassium - 450 mg

Vitamin A - 12%, Vitamin C - 3%, Iron - 13%

Also a rich source of Vitamin D.