Wednesday, March 31, 2010

Presto Pasta – in Creamy Mustard Sauce

Presto Pasta Nights– in Creamy Mustard Sauce


Sometimes I go through the phases in which get hooked on something and have to eat it day in and out, more often than not a visit to Café Leopold does that to me…then for days I crave for the rich creamy taste – but then I cant have the creamy sauces for the sake of my ever-growing waist, so it’s a double whammy! To make something at home, I searched and searched and then adapted a recipe from Heart and Hearth to suit my Bengali sensibilities.




The Pasta – in Creamy Mustard Sauce


1 pack pasta around 300 gms (Macaroni, Fuseli, whole wheat...just any pasta u fancy) cooked al-dente

1.5 cup milk

2 tbsp English mustard sauce

1 packet button mushrooms, chopped

½ broccolis (for that green velvety colour and crunch)

2 stalk green onion, coarsely chopped

Salt and white pepper to taste

1 tbsp Cheddar (or any sharp cheese as a topping)

1 tbsp coarsely chopped parsley (as a garnish)

Method

1. Thaw broccoli, then stir fry the mushrooms and broccoli in a cooking pan until slightly browned and cooked yet crunchy.

2. Sauté the green onion until softened. Add in half of the stir fried button mushrooms. Turn off the heat and add the milk and sauce is thick and bubbly. Mix the Cheese till it melts.

3. Sprinkle salt and white pepper as per your liking

4. Serve hot and sprinkle the chopped parsley on top.

The pasta sauce is tangy and bursting with flavors of mushroom and fresh parsley. The original recipe calls for bacon bits on top – so if you want add fried bits of meat/seafood on top for added flavor. Being a vegetarian, I omitted that part. For Xtra zing you can add more of the mustard sauce!

Sending this entry to More than Burnt Toast   and Once Upon a feast . So Presto Pasta Night's it is . 
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