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Main ingredients | Button mushrooms, Portobello mushrooms, Oyster mushrooms, Shimeji mushrooms, Fussili pasta, Olive oil, Butter, Garlic, Red chilli flakes, Oats powder, Milk, Parmesan cheese powder, Fresh parsley sprigs |
Cuisine | Italian |
Course | Noodles and pasta |
Prep time | 15-20 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 6-8 button mushrooms, thickly sliced
- 8-10 Indian portobello, thickly sliced
- 8-10 oyster mushrooms, roughly chopped
- 1 cup roughly chopped shimeji mushrooms
- 4 cups boiled fusilli pasta
- 4 teaspoons olive oil
- 2 tablespoons butter
- 2 tablespoons finely chopped garlic
- 1 teaspoon red chilli flakes + for garnish
- Salt to taste
- 3 tablespoons oats powder
- 3 cups milk
- 3 tablespoons parmesan cheese powder
- Fresh parsley sprigs for garnish
- Toasted garlic bread slices to serve
Method
- Heat olive oil and butter in a non-stick pan. Add garlic, mix well and saute till golden brown.
- Add button mushrooms and Indian Portobello, mix and sauté for 1-2 minutes. Add oyster mushrooms, shimeji mushrooms and red chilli flakes, mix well and sauté for 3-4 minutes.
- Add salt and mix well. Add oats powder mix well and saute for 1-2 minutes. Add milk, mix and cook till the mixture comes to a boil and thickens slightly.
- Add boiled fusilli pasta and mix till well combined.
- Add parmesan cheese powder, mix well and cook for 1 minute. Switch the heat off and transfer into a serving plate. Garnish with red chilli flakes and parsley sprig. Serve hot with toasted garlic bread.
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