Italian Pasta with Mushroom Sauce

Italian Pasta with Mushroom Sauce

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 334 cookbooks   This recipe has been viewed 116391 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.

Add your private note

Italian Pasta with Mushroom Sauce recipe - How to make Italian Pasta with Mushroom Sauce

Preparation Time:    Cookint Time:    Cooking Time:    Total Time:     Makes 6 servings
Show me for servings


For The Pasta
2 packets pasta (00 grams each)
2 tsp oil
1 tsp salt

For The Mushroom Sauce
3/4 cup chopped mushrooms (khumbh)
1 onion , chopped
1/2 chopped green chillies
1 cup thin white sauce
1/2 tsp dried oregano
2 tbsp grated processed cheese
1 tbsp butter
salt to taste
For the pasta

  1. Boil plenty of water in a large vessel.
  2. Add the oil and salt. Add the pasta in small batches and cook until soft.
  3. Remove the cooked pasta with a perforated spoon and put on a serving plate.
  4. Serve with hot mushroom sauce

For the mushroom sauce

  1. Heat the butter on a slow flame and fry the onion for 1 minute.
  2. Add the green chilli and mushrooms and fry for 3 to 4 minutes.
  3. Add 3/4 teacup of water and cook again for 2 to 3 minutes.
  4. Add the white sauce, oregano, cheese and salt.
  5. Serve hot.

Garden Salad 
Primavera Salad 

RECIPE SOURCE : Quick CookingBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Italian Pasta With Mushroom Sauce
 on 05 Nov 11 01:29 AM

Very tasty; good change from useful tomato-based pastas. I made some changes because I am vegan (don't eat dairy). As substitute for butter I used olive oil and a little coconut oil for richness. Instead of dairy cheese I used a homemade 'cheese' made from cashews. I didn't have time to make white sauce (I would have used non-dairy milk if I had made it) but I had some leftover celery soup I had made earlier so I used this instead and it worked well. (Similar to this soup Also I included some garlic, cooked some fresh green peas with the mushrooms for a bright colour and added a splash of non-alcoholic white wine while cooking the vegetables.