Shell Pasta With Creamy Mushroom Sauce

by Tarla Dalal

Added to 34 cookbooks
This recipe has been viewed 5584 times

A creamy pasta that can make a satisfying one-bowl meal. Shell pasta is cooked with mushroom white sauce and cheese. A dot of brandy can add a nice flavor-but you can omit it too. Serve warm with garlic bread.

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Preparation Time: 15 mins.
Cooking Time: 15 mints.
Serves 4.
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Ingredients

3 cups cooked conchiglie (shell pasta)

For the mushroom sauce
3 cups thickly sliced mushrooms (khumbh)
1 cup sliced onions
2 tbsp chopped garlic (lehsun)
2 tbsp plain flour (maida)
3 cups milk
1/4 cup fresh cream
5 tbsp butter
salt and freshly crushed peppercorns to taste

For the garnish
1/2 cup grated processed cheese

Method

For the mushroom sauce

Heat the butter in a large saucepan, add the onions and garlic and cook for some time.
Add the mushrooms and flour and cook for a further 3 to 4 minutes.
Add the milk gradually, mixing well to make sure no lumps form. Bring to a boil.
Add the fresh cream, salt and pepper and keep aside.

How to proceed

Just before serving, re-heat the sauce, adding a little milk or water if required and toss the pasta in it.
Serve hot garnished with the grated cheese.

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