Tagliatelle Pasta (or any pasta) 150 grams
Butter – 2 tbsp
Onion – 1 medium size
Garlic cloves - 5-6 minced
Mushroom – 200 grams (any mushroom)
Whole wheat flour or All Purpose flour (maida) – 2 tbsp
Milk – 1 cup
Mozzarella cheese – 1/4 cup grated
Dried basil – 1 tsp
Dried oregano – 1 tsp
Pepper powder to taste
Salt to taste
Mozzarella Cheese - grated
1.Clean mushrooms and chop it. Check out how to clean mushroom here if you are new to cleaning mushrooms.Finely chop onion and garlic.Keep all the ingredients needed ready.
2.In a large pot, bring plenty of water to boil with a little salt.Add the pasta, stir and continue to boil.Cook for 7-9 minutes until just tender (al dente). Reserve 4-5 tbsp of water, drain the rest of the water and set the pasta aside.
3.Heat butter in a saucepan, add onions, garlic and cook until it turns transparent.Add chopped mushrooms and cook on medium heat until mushrooms are tender.
4.Add whole wheat flour and cook for another 2 minutes or until the rawness of the flour goes.Lower the heat and gradually add milk, little at a time, stirring constantly until the sauce is smooth without lumps.
5.Add grated cheese, pepper powder, dried basil, oregano and salt needed.Add the cooked pasta along with needed reserved water and simmer for another 2 minutes.Serve hot immediately topped with additional cheese, if desired.