This is a very rich cheesy white sauce best had with smaller pasta. It does not have any flour. I dont have the picture of it coz I gobbled it up before I could think.
iNeed:
iSpice:
iPrepare:
To begin with, finish all the chopping, grinding etc.
Heat butter in a pan / kadhai & add finely chopped garlic and long sliced onion. Saute until tender & browning. Coarsely grind the pepper & add 1/4 of it to the pan. Put in the Mushrooms (& veggies). These release a lot of water, so cook till all the water is evaporated & things start getting singed. It should take 5 minutes on medium-high heat.
Reduce heat and add the milk. Mix well and bring to a boil. Now add the cream making sure you do not let mixture boil. Stir well and cook stirring on very low heat for about 3 minutes or till the sauce is thick enough to coat the spoon. Reminder: do not boil!
Remove from stove and mix in the grated cheese. Season with salt and coarsely ground pepper. If the sauce thickens too much then one can add a little milk to dilute.
Serve warm over pasta of your choice cooked parallelly (I used Penne).
To know how to cook Pasta see here.
iTimed: 50 minutes
iSuggest:
The chopped vegetables of your choice can be blanched and tossed in with the pasta for a healthier option. I did not add salt to the veggies but only to the sauce at the end. This is one's own choice. One can try putting nutmeg & basil or other herbs for taste, but I personally loved the plain garlicky, peppery taste. I only had Amul cheese handy but will try Parmesan cheese next time.
- Butter - 1 & 1/2 tbsp
- Mushrooms - 100 gms
- Garlic - 6 cloves
- Onion - 1/2
- Milk - 1 cup
- Thick Cream - 1/4 cup
- Cheese - lots! (i.e. according to taste & preferably one that melts on heating
- Any other veggies you may want to dice and put in
- Pasta - 1 cup
- Olive oil - 1 tsp
iSpice:
- Whole Pepper ~ 15-20
- Salt
iPrepare:
To begin with, finish all the chopping, grinding etc.
Heat butter in a pan / kadhai & add finely chopped garlic and long sliced onion. Saute until tender & browning. Coarsely grind the pepper & add 1/4 of it to the pan. Put in the Mushrooms (& veggies). These release a lot of water, so cook till all the water is evaporated & things start getting singed. It should take 5 minutes on medium-high heat.
Reduce heat and add the milk. Mix well and bring to a boil. Now add the cream making sure you do not let mixture boil. Stir well and cook stirring on very low heat for about 3 minutes or till the sauce is thick enough to coat the spoon. Reminder: do not boil!
Remove from stove and mix in the grated cheese. Season with salt and coarsely ground pepper. If the sauce thickens too much then one can add a little milk to dilute.
Serve warm over pasta of your choice cooked parallelly (I used Penne).
To know how to cook Pasta see here.
iTimed: 50 minutes
iSuggest:
The chopped vegetables of your choice can be blanched and tossed in with the pasta for a healthier option. I did not add salt to the veggies but only to the sauce at the end. This is one's own choice. One can try putting nutmeg & basil or other herbs for taste, but I personally loved the plain garlicky, peppery taste. I only had Amul cheese handy but will try Parmesan cheese next time.
